Low Carb Hearty Beef Pasta
Satisfy your comfort food cravings without sacrificing your low-carb goals with this delectable Low Carb Hearty Beef Pasta recipe! This dish features tender, spiralized zucchini noodles as a wholesome pasta alternative, paired with a rich, savory beef sauce made with crushed tomatoes, aromatic garlic, and a fragrant blend of oregano and basil. Packed with flavor and protein, this recipe is easy to prepare and perfect for weeknight dinners or meal prepping. Topped with freshly grated Parmesan cheese, each bite is a delightful mix of creamy, tangy, and hearty goodness. Ready in just under an hour and offering vibrant, guilt-free indulgence, this dish is a must-try for anyone seeking a healthy twist on classic beef pasta.
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Recipe Information
Ingredients
- 500 grams ground beef
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium onion
- 3 pieces garlic cloves
- 400 grams crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese
Instructions
Begin by preparing the zucchini noodles. Use a spiralizer to create long strands resembling spaghetti. If a spiralizer is unavailable, use a vegetable peeler or julienne peeler to create thin strips. Set aside.
In a large skillet over medium-high heat, add 1 tablespoon of olive oil and cook the ground beef until browned. Break the beef into small pieces as it cooks. Once browned, remove beef from the skillet and set aside, draining excess fat if necessary.
Chop the onion finely and mince the garlic cloves. In the same skillet, add the remaining tablespoon of olive oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
Add the minced garlic to the onions and cook for another minute until fragrant.
Add the crushed tomatoes, tomato paste, dried oregano, and dried basil to the skillet. Stir well to combine all the ingredients, and simmer for about 10 minutes, allowing the flavors to meld.
Return the cooked ground beef to the skillet, mixing it into the tomato sauce. Add red pepper flakes, salt, and pepper. Simmer for an additional 15 minutes, stirring occasionally.
While the sauce is simmering, heat a separate large skillet over medium heat. Add the zucchini noodles and sauté for about 3-5 minutes until they just begin to soften but are not mushy.
To serve, divide the zucchini noodles into bowls or plates, then ladle the hearty beef sauce over the top. Sprinkle with freshly grated parmesan cheese.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2029 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 10529 mg | 458% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 77.3 g | ||
| Protein | 115.8 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 761 mg | 59% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4400 mg | 94% | |
*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.
