Whole30 Spaghetti with Ground Beef
Elevate your pasta night with this flavorful Whole30 Spaghetti with Ground Beef—a hearty, healthy twist on a classic comfort dish. This recipe swaps traditional pasta for zucchini noodles, offering a gluten-free, low-carb alternative that's perfect for those following a Whole30 diet. Tender zoodles are paired with a rich, homemade marinara sauce made with ground beef, crushed tomatoes, and a medley of aromatic herbs and spices like basil, oregano, and garlic. Quick to prepare in just 45 minutes, this dish is a satisfying blend of savory goodness that’s both nutrient-packed and family-friendly. Perfectly garnished with fresh parsley, it’s an irresistible, wholesome meal that’s sure to become a staple in your dinner rotation!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
- 2 tablespoons fresh parsley
Instructions
Wash the zucchini and use a spiralizer to create zucchini noodles (zoodles). Set aside on a paper towel to absorb excess moisture.
Finely chop the onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon. Once fully cooked, drain any excess fat and transfer the beef to a separate plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and stir in the tomato paste. Add the dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes. Stir well to combine and bring the sauce to a gentle simmer.
Return the cooked ground beef to the skillet and stir to incorporate it into the sauce. Allow the sauce to simmer for 15-20 minutes, stirring occasionally, to let the flavors meld.
While the sauce is simmering, heat a separate pan over medium heat and lightly sauté the zoodles for 2-3 minutes until just tender. Be careful not to overcook them, as they can become mushy.
Serve the zoodles onto plates and top with the ground beef marinara sauce.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 14.7 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 96 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1439 mg | 31% | |
*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.
