Spaghetti Bolognese
with Zucchini Noodles
This revamped recipe uses a bed of zucchini in place of pasta, adding vitamins and cutting carbs! If you haven’t tried “zoodles” yet, now is the time to lighten up dinner and see what all the buzz is about!
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INGREDIENTS
- 2 lbs zucchini
- 1 carrot
- 12 oz. ground "beef" crumbles
- 1 onion
- 6 cloves garlic, peeled
- 1 can crushed tomatoes
- 2 tablespoons olive oil*
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste*
- *not included
- 1/4 teaspoon Italian seasoning
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INSTRUCTIONS
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”.
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.
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.
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.
Drain zucchini noodles in a strainer. Add to large mixing bowl, season with salt and pepper to taste and toss to combine.
To serve, divide the zucchini noodles into 4 bowls and top with Bolognese sauce. Enjoy!
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