Low Carb Classic Spaghetti with Ground Meat
Swap traditional pasta for a healthy twist with this Low Carb Classic Spaghetti with Ground Meat! Featuring tender zucchini noodles as a guilt-free alternative, this dish is paired with a rich and hearty meat sauce made with ground beef (or turkey or pork), aromatic garlic and onion, and a vibrant tomato base seasoned with oregano, basil, and just a touch of red pepper flakes. Ready in under an hour, this easy, gluten-free spaghetti recipe offers a perfect balance of comfort and nutrition, delivering all the classic Italian flavors you love. Garnished with freshly grated Parmesan cheese and chopped parsley, it’s a crowd-pleasing dinner that’s as wholesome as it is delicious. Ideal for keto or low-carb lifestyles, this healthy spaghetti dinner guarantees you won’t miss the carbs!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground beef (or turkey, pork)
- 2 tablespoons olive oil
- 1 small, chopped onion
- 3 minced garlic cloves
- 14.5 oz canned chopped tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 0.25 cup, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Start by preparing the zucchini noodles. Use a spiralizer to cut the zucchini into noodle shapes. If you don't have a spiralizer, you can use a julienne peeler or a sharp knife to cut thin strips.
Set the zucchini noodles aside and start the sauce. In a large pan, heat the olive oil over medium heat.
Add the chopped onion and minced garlic to the pan. Sauté for about 3-4 minutes until the onion becomes translucent.
Increase the heat to medium-high and add the ground meat to the pan. Cook, breaking it apart with a spatula, until it is browned all over.
Once the meat is browned, add the canned tomatoes, tomato paste, oregano, basil, salt, black pepper, and red pepper flakes. Stir well to combine.
Lower the heat and let the sauce simmer for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
While the sauce is simmering, heat a separate skillet over medium heat and add a little olive oil.
Once the skillet is hot, add the zucchini noodles and cook them for about 2-3 minutes, just until they begin to soften slightly. Avoid overcooking, as zucchini can become too watery.
Serve the zucchini noodles topped with the meat sauce.
Garnish with freshly grated Parmesan cheese and chopped fresh parsley before serving. Enjoy!
Nutrition Facts
Calories |
1941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 9681 mg | 421% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 75.8 g | ||
| Protein | 100.5 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4267 mg | 91% | |
*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.
