Low Carb Pasta with Ground Beef
Craving pasta without the carb overload? This Low Carb Pasta with Ground Beef is the perfect solution, offering all the comforting flavors you love in a healthier package. Tender zucchini noodles take center stage, serving as a light and nutritious alternative to traditional pasta, while a rich, savory ground beef sauce loaded with diced tomatoes, garlic, and herbs packs a hearty punch. Ready in just 45 minutes, this easy-to-make dish is perfect for busy weeknights and satisfies the whole family without compromising on flavor. Finished with a sprinkle of grated Parmesan cheese and fresh parsley, this low carb, gluten-free recipe is as delicious as it is guilt-free. Perfect for those following keto or low-carb lifestyles, it’s a wholesome, flavorful meal you’ll want to make again and again.
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Recipe Information
Ingredients
- 4 large zucchini
- 500 grams ground beef
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 cloves, minced garlic
- 400 grams (canned, with juices) diced 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, grated parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Start by preparing the zucchini noodles. Using a spiralizer, create noodles from the zucchini and set aside.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Increase the heat to medium-high and add 500 grams of ground beef to the skillet. Cook until browned, breaking up the meat with a spatula or spoon.
Once the beef is browned, drain any excess fat from the skillet.
Add 400 grams of canned diced tomatoes (with juices), 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, 0.5 teaspoon of red pepper flakes, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir to combine.
Lower the heat to medium-low and let the sauce simmer for 15-20 minutes, stirring occasionally.
While the sauce is simmering, heat another large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Be careful not to overcook them.
Divide the zucchini noodles among four plates and top each with a generous portion of the ground beef sauce.
Garnish with grated Parmesan cheese and chopped fresh parsley before serving.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.5 g | 174% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 13015 mg | 566% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 91.0 g | ||
| Protein | 118.0 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 871 mg | 67% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 4862 mg | 103% | |
*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.
