Paleo Savory Pasta with Ground Meat
Transform your pasta nights with this hearty and wholesome **Paleo Savory Pasta with Ground Meat**, a gluten-free and low-carb recipe packed with bold flavors and nutrient-dense ingredients. Instead of traditional pasta, spiralized zucchini takes center stage as the perfect base, delivering a satisfying al dente bite while keeping things light. The rich, savory sauce combines tender ground beef, aromatic onions and garlic, and a blend of herbs like basil and oregano, simmered together with tomato paste and diced tomatoes for a comforting and flavorful meal. Finished with a touch of heat from red pepper flakes and garnished with fresh parsley, this paleo-friendly dish is ideal for busy weeknights or casual gatherings. Ready in under an hour, it's a delicious way to enjoy a classic-style pasta experience without sacrificing dietary goals!
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Recipe Information
Ingredients
- 4 large zucchini
- 3 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion
- 3 garlic cloves
- 3 tablespoons tomato paste
- 1 can (14.5 oz) canned diced tomatoes
- 1 teaspoon oregano
- 1 teaspoon basil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley
Instructions
Using a spiralizer, create zucchini noodles from the zucchinis. Set aside.
Finely chop the onion and mince the garlic cloves.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Add the ground beef to the skillet and cook until browned, breaking the meat apart with a wooden spoon, about 5-7 minutes. Drain excess fat if necessary.
Add the chopped onion and minced garlic to the skillet, cooking for an additional 3-4 minutes until the onion is translucent.
Stir in the tomato paste and canned diced tomatoes, mixing well to combine.
Season the meat and tomato mixture with oregano, basil, salt, black pepper, and red pepper flakes. Allow the sauce to simmer on low heat for 10-15 minutes, stirring occasionally.
In a separate large pan, heat the remaining tablespoon of olive oil over medium heat.
Add the zucchini noodles to the pan, sautéing for 3-4 minutes until they are slightly softened but still al dente.
Remove the zucchini noodles from the pan and evenly distribute them onto serving plates.
Top the zucchini noodles with the meat sauce, ensuring each serving gets an equal amount.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
2040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.4 g | 177% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 11567 mg | 503% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 94.7 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 4945 mg | 105% | |
*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.
