Easy Low Carb “Spaghetti” With Feta and Tomatoes (5 ingredients)

This easy low carb spaghetti is made with just 5 wholesome ingredients to leave you feeling nourished without the bloat. Roasted tomatoes, garlic and feta cheese make the creamy sauce that coats spiralized zucchini noodles in this gluten-free dish that comes together in just 30 minutes.

Why you will love this low carb spaghetti recipe

• zucchini noodles take the place of traditional pasta, leaving you feeling full and satisfied without the bloat
• it is gluten-free and grain-free
• it is packed with fibre from the vegetables and protein from the feta cheese
• it takes just a few minutes to prep and is finished within 30 minutes for a quick meal on busy nights
• you can use the same sauce and boil up traditional spaghetti for family members who prefer pasta or are not following a low carb diet
• you love the way you feel with low carb recipes! Energy, less bloat, better digestion….here are more recipes to try this week (Follow the Low Carb Mama tab)

Ingredients and equipment you will need

Cherry tomatoes | I used 1 1/2 cups of cherry tomatoes but you could also cut up Roma tomatoes into quarters

Feta cheese | Use 1 large block (8oz). Since the cheese is naturally salty, there is no need to add more salt to this recipe

Garlic | Mince 1-2 cloves of fresh garlic. It is immune-boosting and adds a ton of flavour

Zucchini | Spiralize 1-2 zucchinis into spaghetti. If you don’t have a spiralizer, you can make strips with a vegetable peeler, or chop it into bite-sized pieces for more of a heavier “pasta” feel

Olive oil | Extra virgin olive oil adds a healthy fat and keeps the tomatoes and feta from drying out when roasting

Spiralizer | An electric or manual one. My kids bought me this spiralizer from Amazon for Christmas a few years ago and I use it allll the time

Easy instructions: How to make this recipe

1. Preheat the oven to 400F
2. In a small 8×8 baking dish, add in tomatoes, feta cheese and garlic. Drizzle olive oil over everything and roast for 25 minutes
3. While that is roasting, spiralize the zucchini and add it to a pan with a lid (no need to turn the heat on unless you want to keep them warm)
4. Remove the tomatoes and feta from the oven, stir everything together so that you break up the feta and burst the tomatoes. Pour the “sauce” over the zucchin noodles and put a lid on the pan for a few minutes. The heat from the tomatoes and feta will soften the zucchini noodles just enough to eat
5. Garnish with parmesan cheese, if desired