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Zucchini Ribbons with Meat Sauce

Zucchini Ribbons with Meat Sauce

This Paleo spaghetti comes with a twist, or rather a spiralized zucchini, 6 of them in fact! In an attempt to improve the health of pasta dishes, we’ve had to reconsider what gluten does to the body and how we can overcome the side effects of consuming grains. You’ve become Paleo for good reasons, but that doesn’t mean you should miss out on your once-favorite dishes. It isn’t always easy to give up pizza, fries or pasta, and yet we are lucky enough to know that delicious alternatives exist. Once you try them, you will wonder why others haven’t caught onto the concept!

Start with the finest grass-fed ground beef you can find (or substitute with ground bison, chicken, turkey or pork) and brown it in a pan with garlic and onions. Shortly after, add the mushrooms and chopped tomatoes, followed quickly by the tomato sauce and spices. Sounds quite traditional, doesn’t it? Let the meaty pasta sauce bubble and simmer for a few minutes while you get to making the spaghetti. Use a spiralizer if you have one, or carefully use a vegetable peeler or knife if you don’t, to make the zoodles.

Toss the zucchini noodles into the tomato sauce, cook until soft for just a few minutes and get ready to dive into the healthiest bowl of pasta you’ve ever had. Keto garlic bread is optional, yet highly recommended – just a slice, or two!

Zucchini Ribbons with Meat Sauce Recipe

Serves: 4Prep: 20 min Cook: 25 min
Notice

Protein: 56g / %

Carbs: 28g / %

Fat: 34g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1 1/2 lbs. ground beef
  • 6 zucchinis, spiralized into ribbons
  • 1/2 cup mushrooms, diced
  • 2 tomatoes, diced
  • 1/2 onion, minced
  • 3 cups lightly packed spinach
  • 2 cups tomato sauce
  • 2 garlic cloves, minced
  • 2 tbsp. tomato paste
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. fresh basil, minced, plus more for garnish
  • 2 tsp. dried oregano
  • 1/2 tsp. chili flakes
  • 1 tbsp. olive oil
  • Sea salt and freshly ground black pepper

Preparation

  1. Heat the olive oil in a skillet over medium heat.
  2. Add the garlic and minced onion, and cook for 1 to 2 minutes while stirring.
  3. Add the ground beef and cook until browned, crumbling while cooking, 4 to 5 minutes.
  4. Add the mushrooms and diced tomatoes, and cook for 2 to 4 minutes with the ground beef.
  5. Pour in the tomato sauce, tomato paste, oregano, parsley, basil, chili flakes, and season to taste.
  6. Bring everything to a light boil while stirring, and let simmer for 4 to 5 minutes.
  7. Add the zucchinis to the tomato sauce, toss everything gently, and cook until soft, about 4 to 5 minutes.
  8. Add the spinach and cook until wilted, 2 to 3 minutes.
  9. Serve the pasta topped with fresh basil.