Paleo Spaghetti with Ground Beef
Transform your weeknight dinners with this flavorful, low-carb Paleo Spaghetti with Ground Beef! This hearty recipe swaps traditional pasta for zucchini noodles (zoodles), offering a grain-free, gluten-free twist on a classic comfort dish. Tender zoodles are paired with a rich and savory tomato-based sauce, simmered with perfectly seasoned ground beef, onions, garlic, and a blend of Italian herbs. Ready in just 40 minutes, this healthy meal is packed with flavor, protein, and nutrients, making it ideal for those following a Paleo diet or anyone looking for a wholesome, satisfying dish. Garnished with fresh parsley and served piping hot, it's a light yet indulgent way to enjoy spaghetti night without the guilt!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, diced onion
- 3 cloves, minced garlic
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.25 teaspoons crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
Wash and dry the zucchini. Use a spiralizer or julienne peeler to create zucchini noodles (zoodles). Set them aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until fully browned (about 5-7 minutes). Drain any excess fat and remove the beef from the skillet. Set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Sauté the diced onion for 2-3 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Stir in the canned diced tomatoes and tomato paste. Add the dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Stir well to combine, then reduce the heat to low. Let the sauce simmer for 10 minutes, stirring occasionally.
Return the cooked ground beef to the skillet with the sauce. Mix well and let it heat through for another 3-4 minutes.
Meanwhile, in a separate large skillet, lightly sauté the zucchini noodles over medium heat for 2-3 minutes. Do not overcook; the zoodles should retain a slight crunch.
To serve, divide the zucchini noodles among four plates or bowls. Top with the ground beef sauce and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 10664 mg | 464% | |
| Total Carbohydrate | 97.2 g | 35% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 77.3 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4264 mg | 91% | |
*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.
