If you love spaghetti like me, but don’t always love that heavy feeling you have after eating a plate full of noodles covered in your favorite sauce, try this lighter version that substitutes zucchini noodles for regular spaghetti noodles. No it does not taste the same, hah! But I think you’ll be surprised by how much you like it, and you’ll definitely be happy with how you feel after you eat it. Plus, it’s a veggie, so go back for seconds and thirds in you like. 😉
I’ve included the way that I made it below, but if you want this to be Whole30 compliant, leave out the brown sugar and parmesan, and substitute ghee for the butter.
Also, this version uses pre-sliced zucchini noodles that saves you allll the time in making your own zucchini noodles, cause ain’t nobody got time for that! So give it a try and let me know what you think!
Ingredients:
1- 12oz bag Green Giant Veggie Spirals Zucchini (looks like this and found in freezer section)
1- 28oz can Muir Glen organic fire roasted diced tomatoes
1- 28oz can Muir Glen organic whole peeled tomatoes
1- 6oz can Trader Joe’s organic tomato paste
2T Olive Oil
1/2 Sweet Onion, sliced julienne style or diced
2 cloves garlic, minced
1lb ground beef or turkey
1tsp Salt
1tsp Italian Seasoning
3T Brown Sugar
Butter to taste
Parmesan to taste
Directions:
Heat olive oil in pan. Add onion and saute over medium heat for 5 minutes. Add garlic and saute for additional minute. Add whole tomatoes and diced tomatoes. Cover and simmer for 5 minutes. Using a potato masher, smash tomatoes to desired consistency. Add tomato paste, salt, Italian seasoning, and brown sugar. Mix and then simmer on low heat until ready to serve.
Cook veggie spirals according to package directions. Drain. Divide into 2 servings, add a little butter and salt on top, and then top with homemade sauce and fresh parmesan.
*The sauce could easily serve 4, so double the zucchini noodles if serving more than 2.
Hope you enjoy!
