Whole30 Pasta with Ground Meat and Vegetables
Transform your weeknight dinners with this wholesome and satisfying Whole30 Pasta with Ground Meat and Vegetables! This recipe swaps out traditional pasta for fresh, spiralized zucchini noodles, making it a low-carb, gluten-free, and paleo-friendly alternative that doesn't skimp on flavor. Juicy ground beef (or turkey/pork) is cooked to perfection with aromatic garlic, onions, and bell peppers, then simmered in a rich tomato sauce infused with dried oregano and basil for a touch of Italian-inspired flair. A quick sauté of the zucchini noodles ensures they retain their tender-crisp texture, creating the perfect base for the hearty, flavor-packed meat sauce. Ready in under an hour and packed with nutrients, this dish is an ideal choice for a balanced, Whole30-approved meal that the whole family will love!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound ground beef (or ground turkey/pork)
- 1 whole red bell pepper
- 1 medium yellow onion
- 3 whole garlic cloves
- 2 tablespoons olive oil
- 1 14-ounce can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the zucchini noodles. Using a spiralizer, turn the 4 medium zucchinis into noodles and set them aside.
Dice the red bell pepper and medium onion into small pieces for even cooking.
Mince the garlic cloves finely and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion to the skillet and sauté for about 3 minutes until it's translucent.
Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
Add the ground meat to the skillet, breaking it apart with a spatula, and cook until it's fully browned (about 7 minutes).
Drain any excess fat if necessary.
Add the diced red bell pepper to the skillet with the meat and cook for an additional 5 minutes until the pepper softens.
Pour in the crushed tomatoes and stir in the dried oregano and basil.
Season with salt and black pepper, mixing everything well to combine.
Let the meat sauce simmer for about 10 minutes, allowing the flavors to meld together.
In another large pan, heat the remaining 1 tablespoon of olive oil over medium-high heat.
Add the zucchini noodles and sauté them for about 3-4 minutes, or until they are just tender but still have a crisp bite.
Serve the zucchini noodles topped with the savory meat and vegetable sauce. Enjoy!
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 363 mg | 121% | |
| Sodium | 9020 mg | 392% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 74.9 g | ||
| Protein | 91.4 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4221 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.
