Keto Beef Rigatoni
Experience the ultimate low-carb comfort food with our Keto Beef Rigatoni, a mouthwatering twist on a classic Italian favorite. Instead of traditional pasta, tender zucchini ribbons are transformed into a silky, low-carb base to soak up the rich and hearty beef sauce. This dish blends perfectly seasoned ground beef with aromatic garlic, onion, crushed tomatoes, and dried herbs like basil and oregano for a flavor-packed experience. A generous sprinkle of grated Parmesan adds a touch of creaminess, while fresh basil leaves offer a burst of vibrant freshness. Quick to prepare and keto-friendly, this recipe is ideal for anyone seeking a healthy yet indulgent meal without sacrificing taste. Perfect for busy weeknight dinners or an elegant family gathering, Keto Beef Rigatoni is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 4 Zucchini (large)
- 1 lb Ground beef
- 2 tbsp Olive oil
- 1 Onion (medium, finely chopped)
- 3 Garlic cloves (minced)
- 1 can (14 oz) Crushed tomatoes
- 2 tbsp Tomato paste
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Red pepper flakes
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Fresh basil leaves (for garnish)
Instructions
Trim ends off the zucchinis and slice them lengthwise into thin, pasta-like ribbons using a mandoline or a vegetable peeler. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add finely chopped onion and sauté for about 3-4 minutes until translucent.
Add minced garlic and continue to sauté for another 1-2 minutes until fragrant.
Add ground beef to the skillet and cook, breaking it up with a wooden spoon, until browned and cooked through, about 7-8 minutes. Drain excess fat if necessary.
Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, salt, black pepper, and red pepper flakes.
Reduce heat to low and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld together and thicken slightly.
While the sauce simmers, bring a pot of water to a boil. Briefly blanch zucchini ribbons for about 1 minute to slightly soften, then drain and set aside.
Once the sauce has thickened, add the zucchini ribbons to the skillet, gently tossing them with the beef sauce to coat well.
Sprinkle Parmesan cheese on top and stir to combine, letting it melt slightly.
Serve immediately, garnished with fresh basil leaves for added flavor and presentation.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 13.7 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 213 mg | 16% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
