Spaghetti Bolognese with Zucchini Noodles

Spaghetti Bolognese

with Zucchini Noodles

GET RECIPES DELIVERED
dinner

Quick and Easy Summer Recipes Spring Recipes Low-Carb Gluten-Free Soy-Free Squash Hearty Vegetables Side Dish Dinner Italian American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
485
FAT
12g
CARBOHYDRATES
18g
PROTEIN
9g

MAIN INGREDIENTS

  1. 2 lbs zucchini
  2. 1 carrot
  3. 12 oz. ground "beef" crumbles
  4. 1 onion
  5. 6 cloves garlic, peeled
  6. 1 can crushed tomatoes
  7. 2 tablespoons olive oil*
  8. 1/4 teaspoon red pepper flakes
  9. salt and pepper to taste*
  10. *not included
  11. 1/4 teaspoon Italian seasoning

TOOLS

  • Large Pot
  • Large Sauté Pan
  • Mandolin, Spiralizer or Serrated Peeler Optional
  • Strainer
  • Large Mixing Bowl

INSTRUCTIONS

1
Rinse and dry the fresh vegetables. Peel and dice onion and carrot. Mince garlic. Thinly slice zucchini with a mandolin, spiralizer, peeler or knife lengthwise to about 1/8 inch thick slices, and then again into thin strips to create the zucchini “noodles”.
2
Put a large pot of water on to boil. To make sauce, heat a large sauté pan on medium-high heat. Add 2 tablespoons of olive oil, onions, and carrots. Cook until onions are softened, about 3 to 4 minutes.
3
Add ground "beef" crumbles and minced garlic, and season with salt and pepper to taste. Cook for another 5 minutes. Next, add crushed tomatoes, Italian seasoning and crushed red pepper and stir to combine. Reduce heat to low and simmer while moving on to next step.
4
To cook zucchini noodles, add them to the pot of boiling water. Cook for 3 minutes, stirring occasionally to be sure they’re all submerged.
5
Drain zucchini noodles in a strainer. Add to large mixing bowl, season with salt and pepper to taste and toss to combine.
6
To serve, divide the zucchini noodles into 4 bowls and top with Bolognese sauce. Enjoy!