Ingredients
- 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)
- 1 large cucumber, peeled
Recipe Description
DESCRIPTION: Spaghetti can be made Paleo and gluten-free using zucchini or shirataki noodles.
Who says you can make pasta on a Paleo diet! There are tons of different ways to cook pasta on Paleo, and I’ve tried this recipe with both shirataki noodles and with cucumber noodles. You can also use spaghetti squash, kelp noodles, or shredded zucchinis.
So, if you don’t have much time for dinner, then give this easy Paleo spaghetti recipe a try – it’s also low carb and keto-friendly!
Recipe Directions
- 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.
- Meanwhile, peel a large cucumber and then use the peeler to create strands out of the cucumber. Divide into 2 large bowls.
- Add the minced garlic, basil, and salt and pepper to the tomato sauce and pour the sauce on top of the cucumber pasta.
