Low Carb Spaghetti with Ground Beef
Indulge in a guilt-free twist on an Italian classic with this Low Carb Spaghetti with Ground Beef. This flavorful dish swaps out traditional pasta for nutrient-packed zucchini noodles, or "zoodles," making it perfect for a low-carb or keto lifestyle. Tender zucchini noodles are topped with a hearty, savory ground beef tomato sauce, made with low-sugar crushed tomatoes, aromatic garlic, and Italian seasoning for a robust flavor profile. Quick and easy to make, this recipe comes together in just 40 minutes, making it ideal for weeknight dinners. Garnish with fresh basil and a sprinkle of Parmesan for a fresh and cheesy finish. Satisfying, wholesome, and packed with flavor, this dish is a perfect choice for those seeking a pasta alternative without compromising on taste!
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Recipe Information
Ingredients
- 4 medium Zucchini (for zoodles)
- 1 pound Ground beef (preferably 85% lean)
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves (minced)
- 1 small Yellow onion (diced)
- 1 cup Crushed tomatoes (low sugar or no added sugar)
- 2 tablespoons Tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt (adjust to taste)
- 0.5 teaspoon Black pepper (adjust to taste)
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 6 leaves Fresh basil leaves (for garnish)
- 0.25 cup Parmesan cheese (optional, for serving)
Instructions
Using a spiralizer or vegetable peeler, create zucchini noodles (zoodles) from the zucchini. Set them aside on a paper towel to absorb excess moisture.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned and fully cooked, about 6-8 minutes. Break the beef into crumbles as it cooks. Drain any excess grease from the skillet and transfer the cooked beef to a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and optional red pepper flakes. Let the sauce simmer on low heat for 8-10 minutes, stirring occasionally.
Return the cooked ground beef to the skillet and mix it into the sauce. Cook for 2-3 more minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
While the sauce simmers, heat a large non-stick skillet over medium-high heat. Add the zucchini noodles and sauté for 2-4 minutes, tossing frequently, just until tender. Avoid overcooking to prevent them from becoming watery.
Divide the zucchini noodles among four plates. Top each serving with the ground beef tomato sauce.
Garnish with freshly chopped basil leaves and a sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.3 g | 149% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 3522 mg | 153% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 33.2 g | ||
| Protein | 122.8 g | 246% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1000 mg | 77% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4237 mg | 90% | |
*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.
