Low Carb Pasta with Ground Meat and Vegetables
Indulge in a wholesome and satisfying meal with this Low Carb Pasta with Ground Meat and Vegetables recipe—perfect for those seeking a flavorful yet keto-friendly option! Made with shirataki noodles, a low-calorie, gluten-free alternative to traditional pasta, this dish is packed with protein-rich ground beef or turkey and nutrient-dense veggies like zucchini, bell peppers, and tomatoes. The savory sauce, infused with garlic, oregano, and basil, is a comforting blend of hearty and aromatic ingredients. Ready in just 45 minutes, this meal is ideal for busy weeknights, offering a guilt-free way to enjoy the comforting taste of pasta. Top with freshly grated Parmesan if desired, and serve up a dish that’s not only delicious but keeps your carbs in check. Perfect for keto, low-carb, and high-protein diets!
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Recipe Information
Ingredients
- 500 grams ground beef or turkey
- 400 grams shirataki noodles
- 1 medium onion, finely chopped
- 1 medium red bell pepper, diced
- 1 medium zucchini, sliced
- 3 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 400 grams diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 50 grams parmesan cheese, grated (optional)
Instructions
Drain the shirataki noodles and rinse them under cold water for 1-2 minutes to remove the odor. Set aside.
In a large skillet over medium heat, add olive oil and saute the chopped onion until translucent, about 3 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Increase the heat to medium-high and add the ground meat. Cook, breaking apart with a spoon, until browned and cooked through, about 5-7 minutes.
Stir in the diced red bell pepper and zucchini, cooking until they start to soften, approximately 4-5 minutes.
Add the tomato paste and cook, stirring often, for 2 minutes.
Pour in the diced tomatoes, oregano, basil, salt, and black pepper. Stir to combine.
Reduce heat to a simmer and cook the sauce for 10 minutes to blend the flavors.
Meanwhile, in a separate pan over medium heat, add the drained shirataki noodles and cook for 3-5 minutes, stirring occasionally, until heated through and water is evaporated.
Combine the noodles with the meat and vegetable mixture, stirring until well coated with the sauce.
Serve hot, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.4 g | 185% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 61.9 g | 23% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 27.7 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 969 mg | 75% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3529 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.
