Zoodles with Meat Sauce

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Fun fact: I haven’t cooked pasta at home for myself in over a year. And, I’ve eaten it at a friend’s or out maybe once or twice in that same time. Which means that, basically, I don’t really eat pasta anymore.

It seems crazy when I think about that, because I remember just how hard it was in the beginning to transition from. Aside from really just loving all carbs at all times, it was also one of the first things that I “cooked” myself at home. Pasta dishes are easy and versatile and don’t really require a lot of thought. I ate it so frequently that I would do things like be snobby about spaghetti noodles (angel hair all the way!) and experiment with which noodles made for the best pasta salads (I personally liked farfalle). And oh man could I put away some mac and cheese like it was my job.

But then, I did the diet that was essentially paleo but even more restrictive and pasta was a definite no-no. And aside from the initial carb withdrawals, I didn’t really notice that it was gone. So, although it was never really a conscious decision to take pasta, specifically, out of my diet, it just happened, and in the end, I’m glad it did because it’s led me to learn how to make and eat more well-rounded meals where everything on my plate contributes something to my health. Plus, you’d be surprised at how much whole food you can eat for the same caloric content of pasta (or breads or grains).

But sometimes I remember with nostalgia the ease of making pasta-based dishes, and I kind of miss having it around (although when I do have it, I’m always underwhelmed these days). So, two weeks ago I got a spiralizer, and the easy world of pasta has opened up to me again. I’ve made a creamy, lemony zucchini pasta dish, a pesto cucumber caprese salad, and, getting back to the basics, these noodles for a classic spaghetti and meat sauce recipe, which is a favorite of Mr. Little Fish’s. We used to eat it, with noodles, regularly, but since I’ve taken over the cooking, it hasn’t been in the rotation as much. I’ve lightened and freshened up the original recipe from Allrecipes to take advantage of the abundance of fresh basil during the summer. And for an even lighter sauce, we’ve used ground turkey with equally delicious results. It’s great to have Italian food back on the table!

Zoodles with Meat Sauce
Adapted from Allrecipes
Serves 6

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Ingredients
:

Showerthoughts: Maybe Italian food is full of tomato, onion, and basil because it looks like the Italian flag.

Showerthoughts: Maybe Italian food is full of tomato, onion, and basil because it looks like the Italian flag.

1 pound ground beef or other meat
1 onion, diced
4 cloves garlic, minced
1 green bell pepper, diced
1 14-oz can of fire-roasted diced tomatoes (I like the Muir Glen brand)
2 8-oz cans of tomato sauce
1 6-oz can of tomato paste
1 tomato, diced
1/2 cup mushrooms, sliced
2 tsps dried oregano
1/2 cup tightly packed fresh basil, roughly chopped
1 tsp salt+1/2 tsp, divided
1/2 tsp black pepper
4 medium zucchinis (NOTE: if you do not have a spiralizer, a julienne peeler will work just fine. And of course, if you aren’t worried about carbs, then normal pasta will do too!)
1/2 tbsp olive oil

Directions:

1. In a large pot over medium high heat, combine the ground beef, onion, garlic, and green pepper. Cook until the meat is brown and the vegetables are tender, about 7-10 minutes.

2. Add in the diced tomatoes (both canned and fresh), tomato sauce, tomato paste, and mushrooms. Stir to combine.
IMG_76583. Stir in the oregano, basil, salt, and pepper. Then, lower the heat to medium low and simmer for 40-50 minutes, stirring frequently so nothing gets stuck on the bottom.
IMG_76594. Meanwhile, prepare your zucchinis for the spiralizer by cutting off the ends and then cutting each zucchini into thirds. Place a third into the spiralizer and, using the smallest blade, spiralize the chunk until only the bottom remains. Do this for all the rest of the zucchini. Then, use kitchen shears to cut the zucchini strands into manageable strands.

5. Put your spiralized zucchini into a colander over a bowl, and sprinkle liberally with salt (about 1/2 tsp). Use your hands to massage the salt into the noodles. Then leave the zucchini alone for about 20-30 minutes so that some of the water from the zucchini drips out.
IMG_76726. About 10 minutes before the meat sauce is done, put a large skillet over medium heat and add about 1/2 tbsp of olive oil. Add your zucchini noodles to the pan when its hot, and saute quickly for 3-4 minutes. You want the noodles to be just a little wilted/pliable, but not over cooked. The heat from the sauce will do more to wilt them!
IMG_76767. Once the sauce is ready, add the noodles a plate and top with sauce! |
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Zoodles with Meat Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 pound ground beef or other meat
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 14-oz can of fire-roasted diced tomatoes (I like the Muir Glen brand)
  • 2 8-oz cans of tomato sauce
  • 1 6-oz can of tomato paste
  • 1 tomato, diced
  • ½ cup mushrooms, sliced
  • 2 tsps dried oregano
  • ½ cup tightly packed fresh basil, roughly chopped
  • 1 tsp salt+1/2 tsp, divided
  • ½ tsp black pepper
  • 4 medium zucchinis (NOTE: if you do not have a spiralizer, a julienne peeler will work just fine. And of course, if you aren't worried about carbs, then normal pasta will do too!)
  • ½ tbsp olive oil
Directions
  1. In a large pot over medium high heat, combine the ground beef, onion, garlic, and green pepper. Cook until the meat is brown and the vegetables are tender, about 7-10 minutes.
  2. Add in the diced tomatoes (both canned and fresh), tomato sauce, tomato paste, and mushrooms. Stir to combine.
  3. Stir in the oregano, basil, salt, and pepper. Then, lower the heat to medium low and simmer for 40-50 minutes, stirring frequently so nothing gets stuck on the bottom.
  4. Meanwhile, prepare your zucchinis for the spiralizer by cutting off the ends and then cutting each zucchini into thirds. Place a third into the spiralizer and, using the smallest blade, spiralize the chunk until only the bottom remains. Do this for all the rest of the zucchini.
  5. Put your spiralized zucchini into a colander over a bowl, and sprinkle liberally with salt (about ½ tsp). Use your hands to massage the salt into the noodles. Then leave the zucchini alone for about 20-30 minutes so that some of the water from the zucchini drips out.
  6. About 10 minutes before the meat sauce is done, put a large skillet over medium heat and add about ½ tbsp of olive oil. Add your zucchini noodles to the pan when its hot, and saute quickly for 3-4 minutes. You want the noodles to be just a little wilted/pliable, but not over cooked. The heat from the sauce will do more to wilt them!
  7. Once the sauce is ready, add the noodles a plate and top with sauce!

Read 4 comments

  1. Spiralized zucchini?? I am both intrigued and skeptical. How would you describe the final texture of the zoodles once cooked? Do you now prefer zoodles over pasta now, or would you say it’s just a different experience? Thanks! 🙂

    • I would describe the final texture as slightly crunchier than pasta, but not so much so that it’s mentally jarring when you bite into it. After eating the little plate in the picture, Alex ate all the rest of the zucchini by himself, so that also says something that he wasn’t at all bothered by it (and even said it was good). =)

      I prefer zoodles, because, like I said in the post, I just don’t really eat pasta anymore. In the height of my pasta eating days, I would probably say they are just difference experiences. But, today, I just like that my mind feels all the familiarity while still giving me a bunch of great nutrients from adding yet another vegetable to my plate! It’s great to be able to twirl something around a fork again! 😉 (Plus, I also have a cucumber “fettuchini” salad coming up that even Alex admitted makes eating those types of veggies much easier!)

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