Low Fat Classic Spaghetti with Ground Meat
Satisfy your pasta cravings guilt-free with this Low Fat Classic Spaghetti with Ground Meat recipe, a wholesome twist on a beloved comfort food. Featuring nutritious whole wheat spaghetti, lean ground beef or turkey, and a medley of fresh and flavorful ingredients like garlic, onion, grated carrot, and crushed tomatoes, this dish offers all the indulgence of traditional spaghetti without the extra calories. Seasoned with aromatic herbs like oregano and basil, the rich and hearty sauce is simmered to perfection, delivering bold flavors in every bite. With minimal prep time and a quick 30-minute cook, it’s an ideal weeknight dinner that’s both healthy and delicious. Garnished with vibrant fresh parsley, this dish is as visually appealing as it is tasty—perfect for family dinners or casual gatherings. Explore a healthier way to enjoy comfort food today!
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Recipe Information
Ingredients
- 400 grams whole wheat spaghetti
- 500 grams lean ground beef or turkey
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 medium, grated carrot
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 120 ml low-sodium chicken or vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons, chopped fresh parsley
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
In a large non-stick skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook for about 3-4 minutes until the onion is translucent and fragrant.
Add the ground beef or turkey to the skillet. Cook, breaking it apart with a wooden spoon, until browned thoroughly. If using beef, drain any excess fat if necessary.
Stir in the grated carrot, crushed tomatoes, and tomato paste. Mix everything until well combined.
Pour in the low-sodium chicken or vegetable broth, then add the dried oregano, dried basil, salt, and black pepper.
Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it's thick and flavors are well blended.
Taste the sauce and adjust seasoning if necessary. Turn off the heat.
Serve the sauce over the cooked whole wheat spaghetti, and garnish with freshly chopped parsley for extra flavor and color.
Nutrition Facts
Calories |
2117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 161.1 g | 59% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 33.8 g | ||
| Protein | 161.8 g | 324% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 370 mg | 28% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4439 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.
