Zoodles with ground beef and tomato sauce

Zucchini is a powerhouse of potassium needed for a healthy heart.

Ingredients

1 pound 93%-lean ground beef
1/2 cup diced onion
4 cloves garlic, minced
1 14.5-ounce can petite diced tomatoes, undrained
1/4 cup low sodium beef broth
3 tablespoons no salt tomato paste
1/4 cup fresh basil leaves, chopped
1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh oregano leaves, removed from stem
1 tablespoon fresh thyme leaves, removed from stem
1 tablespoon extra-virgin olive oil
6 medium zucchini, spiralized to make zoodles

Directions

1. Heat a large skillet on the stove top to medium-high.
2. Add ground beef, onion, and garlic. Cook 5-7 minutes until no pink is seen.
3. Add diced tomatoes, beef broth, tomato paste, basil, crushed red pepper flakes, oregano and thyme. Bring to boil and turn down heat to a low simmer uncovered for 25 minutes, stirring occasionally.
4. In the last few minutes of the sauce (Step 3) heat oil in another skillet over medium-high heat. Add the zoodles and black pepper.
5. Using a pair of tongs toss the zoodles, 1-2 minutes. Make sure not to overcook. The zoodles should still have some crunchiness
6.  Serve 3/4 cup sauce over 1 cup zoodles

Makes 4 servings.

Carb choices per serving: 1

Print recipe card.