Arrabbiata Sauce with Ground Beef over Zoodles
Serving Size: 4
Mildly spicy tomato-beef sauce is served over zucchini noodles for a delicious low carb alternative to spaghetti.
Recipe by:
Cook Times
Cooking Tools Required
12-inch skillet, Cutting board, Measuring cups and spoons, Top Stove, Wooden SpatulaIngredients
- 1 pound 90% lean ground beef
- 12 ounce frozen zucchini noodles
- 28 ounce can crushed tomatoes
- 3 clove garlic minced
- 3 ounce onion finely chopped
- 1/2 teaspoon crushed red pepper more or less to taste
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Optional:
Instructions
- Heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces (about 6-8 minutes). Season with salt and pepper. Once cooked, drain any excess fat and set the beef aside.
- In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until softened (about 3-4 minutes). Add the minced garlic and red pepper flakes, cooking for another minute until fragrant. Add the crushed tomatoes and stir in the oregano, basil, salt, and pepper. Let the sauce simmer over medium-low heat for about 10-15 minutes.
- While the sauce is cooking, cook zucchini spirals according to package directions.
- Add the cooked ground beef to the arrabbiata sauce, stirring to combine. Simmer for an additional 5 minutes.
- Plate the zoodles, then top with the ground beef arrabbiata sauce.
Reheating Instructions
Heat in the microwave on medium power until heated through
Nutrition
Calories: 323kcal | Carbohydrates: 20g | Protein: 27g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 494mg | Potassium: 1220mg | Fiber: 5g | Sugar: 12g | Vitamin A: 681IU | Vitamin C: 36mg | Calcium: 113mg | Iron: 6mg