Paleo Pasta with Ground Meat and Vegetables
Dive into a hearty, wholesome meal with this Paleo Pasta featuring ground meat and vibrant vegetables! Zucchini noodles, spiralized to perfection, serve as the ultimate grain-free pasta base, keeping it light yet satisfying. Sautéed ground beef or turkey pairs beautifully with a medley of aromatic onion, garlic, bell pepper, and mushrooms, all simmered in a rich, basil- and oregano-infused tomato sauce. This nutrient-packed dish is gluten-free, dairy-free, and Paleo-friendly, making it a versatile option for clean eating enthusiasts. Ready in under an hour, it’s perfect for busy weeknight dinners and stands out with fresh parsley garnish for a delightful finish. Keywords: paleo pasta, zucchini noodles, ground meat and vegetables, gluten-free dinner, healthy recipes.
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Recipe Information
Ingredients
- 4 large zucchini
- 1 pound ground beef or turkey
- 2 tablespoons avocado oil
- 1 medium onion
- 3 garlic cloves
- 1 large red bell pepper
- 8 ounces mushrooms
- 14.5 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh parsley
Instructions
Start by spiralizing the zucchini into noodles using a spiralizer. Set the zucchini noodles aside on a towel to absorb excess moisture.
Finely chop the onion and mince the garlic. Dice the red bell pepper and slice the mushrooms.
Heat a large skillet over medium-high heat, and add 1 tablespoon of avocado oil.
Add the ground meat to the skillet, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes. Transfer the cooked meat to a plate and set aside.
In the same skillet, add the remaining tablespoon of avocado oil. Sauté the onion and garlic until the onion becomes translucent, about 3 minutes.
Add the red bell pepper and mushrooms to the skillet. Cook for another 4-5 minutes until the vegetables begin to soften.
Return the cooked meat to the skillet and stir in the crushed tomatoes, dried oregano, dried basil, sea salt, and black pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld.
Gently fold in the zucchini noodles and cook for 2-3 minutes, just until they are tender but not mushy.
Remove from heat and serve immediately, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 11403 mg | 496% | |
| Total Carbohydrate | 133.6 g | 49% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 99.4 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 6015 mg | 128% | |
*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.
