A fresh, healthy version of traditional spaghetti with meat sauce.
1 lb. of ground beef, browned
A 24 oz. jar of your favorite tomato-based pasta sauce
1 sweet red bell pepper, sliced
2 zucchini julienned into noodles
1/2 medium red onion, sliced
1 1/2 cups fresh mushrooms, sliced
2 cups butternut squash julienned into noodles
1 cup kohlrabi julienned into noodles
2 cloves fresh garlic, pressed
Shaved fresh parmesan cheese
Fresh cilantro or basil, torn
Olive oil and butter for the pan
Salt and pepper to taste
To start, in a large saucepan mix together the browned ground beef and the jar of your favorite tomato-based pasta sauce. Set the burner on low and heat the meat sauce stirring frequently.
Then drizzle olive oil into a large skillet. Add about a tablespoon of butter if you like.
Heat the skillet with the oil on medium heat. Then add the veggie noodles, sweet red bell pepper, mushrooms, red onion, pressed garlic, salt, and pepper. Cook them for 5-8 minutes until tender but not mushy.
When the vegetables are tender, place them onto a platter.
Then top the vegetables with the meat sauce and sprinkle with shredded parmesan cheese. Sprinkle with fresh or dried basil.
Keywords: zoodles, veggie noodles, vegetable noodles, low-carb noodles, healthy recipe, julienned vegetables, healthy spaghetti, meat sauce