Keto Spaghetti with Ground Beef
Savor the bold flavors of Keto Spaghetti with Ground Beef, a low-carb twist on a classic Italian comfort dish. This hearty recipe swaps traditional pasta for tender zucchini noodles, perfectly sautéed to maintain their bite. Juicy ground beef is cooked until golden and enveloped in a rich, sugar-free marinara sauce infused with garlic, onion, dried oregano, and a hint of crushed red pepper for an optional kick. Ready in just 30 minutes, this easy keto dinner is ideal for busy weeknights while being packed with protein and wholesome flavor. Finish with a sprinkle of Parmesan cheese and fresh basil to elevate every bite. Perfect for those sticking to a keto diet or looking for a healthy spin on spaghetti night!
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Recipe Information
Ingredients
- 1 lb Ground beef (80/20)
- 4 cups Zucchini (spiralized into noodles or store-bought zucchini noodles)
- 2 tbsp Olive oil
- 2 cloves Garlic (minced)
- 0.5 cup Onion (finely diced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried oregano
- 0.25 tsp Crushed red pepper flakes (optional)
- 1.5 cups Sugar-free marinara sauce
- 0.25 cup Parmesan cheese (grated, optional for garnish)
- 2 tbsp Fresh basil (chopped, optional for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground beef to the skillet, breaking it apart with a spatula or wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Push the browned beef to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side.
Add the minced garlic and diced onion to the skillet. Sauté until fragrant and translucent, about 2-3 minutes, then mix well with the ground beef.
Season the mixture with salt, black pepper, dried oregano, and crushed red pepper flakes (if using). Stir to combine.
Pour the sugar-free marinara sauce into the skillet and mix it with the beef mixture. Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally.
While the sauce simmers, heat a separate non-stick pan over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, or until just tender. Avoid overcooking to prevent sogginess.
Divide the zucchini noodles evenly among four plates or bowls.
Top the zucchini noodles with the ground beef marinara mixture.
Garnish with grated Parmesan cheese and fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 23.4 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 933 mg | 72% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3542 mg | 75% | |
*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.
