Easy Spaghetti with Tomato Sauce #paleo #recipes #glutenfree

Easy Spaghetti with Tomato Sauce

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Entree
  • Cuisine: Italian


  • ½ small onion, chopped
  • 1 can (14 oz) diced tomatoes
  • 2 Tablespoons Italian seasoning
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 4 cloves of garlic, minced
  • ¼ cup basil, chopped (for garnish)
  • Olive oil to cook in
  • Salt and pepper to taste
  • 2 teaspoons honey (optional – omit for keto)

For the pasta

  • 1 large cucumber, peeled


  1. In a saucepan, saute the chopped onion in olive oil until translucent. Add in the diced tomatoes, Italian seasoning, bell pepper, and zucchini. Cook until the bell pepper and zucchini have softened.
  2. Meanwhile, peel a large cucumber and then use the peeler to create strands out of the cucumber. Divide into 2 large bowls.
  3. Add the minced garlic, basil, and salt and pepper to the tomato sauce and pour the sauce on top of the cucumber pasta.


TIP: You can also use shredded zucchini or spaghetti squash as the pasta or kelp noodles or shirataki noodles.

All nutritional data are estimated and based on per serving amounts.


  • Serving Size: 1 large plate
  • Calories: 175
  • Sugar: 7 g
  • Fat: 14 g
  • Carbohydrates: 12 g
  • Fiber: 4 g
  • Protein: 3 g