This Low Calorie Tomato Feta Zucchini Pasta is just 231 calories, for a really big serving.
Now you can make the viral tomato feta pasta in a way that is not just healthy, it will help you lose weight!
With just a few calorie cutting tricks, I was able to supply you with a filling and hearty meal that I know you will love.
Low Calorie Tomato Feta Zucchini Pasta
What You’ll Find in this Article:
Ingredients in Healthy Tomato Feta Zucchini Pasta
If you are not interested in making the zucchini pasta, you can use your favorite spaghetti instead. You can even use protein pasta and really any shape of spaghetti, and short pasta in to make this healthy recipe.
The sauce calories have been dramatically cut, so this is still a healthy meal with regular pasta.
And I used all red tomatoes for this recipe, but you can use the colorful tomato medley you can find next to cherry tomatoes at the store.
Shopping List for Healthy Tomato Feta Zucchini Pasta:
- Mini tomatoes
- Blocked feta
- Garlic cloves
- Salt and pepper (see nutrition below for low sodium tips!)
- Red pepper flakes (optional)
- Fresh basil
- Zucchinis
How to Make Healthy Tomato Feta Pasta with Zoodles
If you don’t have a spirilizer to make the zucchini noodles don’t worry, you can make zucchini spaghetti with just a knife. I have supplied directions below for you.
And unlike some other recipes, I like to hold some of the feta back to crumble over the top. If this is too labor intensive for you, feel free to add the entire feta portion to the baking dish. It will still be delicious.
How to Make Healthy Tomato Feta Zucchini Pasta:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, and lay out a 9×9 casserole dish.
- Add 1/2 of the feta (just cut it in half) to the baking sheet, arrange the tomatoes around the feta, add in the garlic cloves, sprinkle with pepper and red pepper flakes.
- Add to the oven and bake for 45 minutes while you work on the zucchini noodles. (I recommend setting a 30 minute timer now)
- Wash and trim the ends off of the zucchinis, and use a spiralizer to turn your zucchinis into noodle shaped strips.
- Alternatively, you can thinly slice the zucchinis lengthwise, then slice the thin strips into spaghetti like strips.
- Add the zucchini (make sure it’s well spread out) to the parchment paper lined baking sheet and sprinkle with salt and pepper.
- When the tomatoes have 15 minutes left, add the zucchini to the oven.
- Bake for 15 minutes, until the zucchini noodles are al dente, and the tomatoes are tender and mostly popped open.
- Remove both the zucchini noodles and the tomatoes from the oven.
- Remove and discard garlic cloves, and mix the tomatoes and cooked feta together, then add in the zucchini noodles and 1/2 of the basil to the tomatoes.
- Toss well so the zucchini pasta is covered in sauce and basil.
- Add to plates, crumble the remaining feta over the tops, along with the remaining basil.
- Serve hot.
Low Calorie Tomato Feta Zucchini Pasta Recipe
This healthy tomato feta pasta recipe is easy and fun to make. I have supplied some notes on lowering sodium below, and here are some more low calorie pasta recipes for you to try.
More Low Calorie Pasta Recipes:
Low Calorie Tomato Feta Zucchini Pasta
Equipment
- 9×9 baking dish
- Spiralizer (or just a knife, see below)
Ingredients
Tomato Feta Sauce:
- 12 oz mini tomatoes
- 4 oz block of feta divided
- 2 garlic cloves whole
- 1/4 teaspoon pepper
- 1 teaspoon red pepper flakes optional
- 1/8 cup fresh basil chopped
Zucchini Noodle Ingredients:
- 4 medium zucchinis
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, and lay out a 9×9 casserole dish.
- Add 1/2 of the feta (just cut it in half) to the baking sheet, arrange the tomatoes around the feta, add in the garlic cloves, sprinkle with pepper and red pepper flakes.
- Add to the oven and bake for 45 minutes while you work on the zucchini noodles. (I recommend setting a 30 minute timer now)
- Wash and trim the ends off of the zucchinis, and use a spiralizer to turn your zucchinis into noodle shaped strips.
- Alternatively, you can thinly slice the zucchinis lengthwise, then slice the thin strips into spaghetti like strips.
- Add the zucchini (make sure it's well spread out) to the parchment paper lined baking sheet and sprinkle with salt and pepper.
- When the tomatoes have 15 minutes left, add the zucchini to the oven.
- Bake for 15 minutes, until the zucchini noodles are al dente, and the tomatoes are tender and mostly popped open.
- Remove both the zucchini noodles and the tomatoes from the oven.
- Remove and discard garlic cloves, and mix the tomatoes and cooked feta together, then add in the zucchini noodles and 1/2 of the basil to the tomatoes.
- Toss well so the zucchini pasta is covered in sauce and basil.
- Add to plates, crumble the remaining feta over the tops, along with the remaining basil.
- Serve hot.
Nutrition
Nutrition and Calories in Tomato Feta Pasta with Zoodles
Low Sodium Tips: You can omit the salt to lower the sodium, but I am sorry to say feta has a lot of sodium. So that is the best we can do with this recipe. You can cut down the feta, but I already cut 1/2 from the original recipe.
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