Paleo Pasta with Ground Meat and Vegetables

Satisfy your cravings for a comforting pasta dish without compromising your paleo lifestyle with this hearty Paleo Pasta with Ground Meat and Vegetables. This gluten-free recipe features spiralized zucchini noodles (or “zoodles”) as a vibrant and low-carb base, topped with a savory medley of ground beef or turkey, sautéed vegetables, and a rich tomato sauce infused with dried herbs. Packed with fresh, nutrient-dense ingredients like red bell pepper, mushrooms, and garlic, this dish is as wholesome as it is flavorful. Perfect for a weeknight dinner, it comes together in just 50 minutes and serves four. Whether you're adhering to a paleo diet or simply seeking a healthier pasta alternative, this one-pan wonder is sure to become a household favorite. Garnish with fresh parsley for a burst of color and freshness!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large zucchini
• 1 pound ground beef or turkey
• 2 tablespoons avocado oil
• 1 medium onion
• 3 garlic cloves
• 1 large red bell pepper
• 8 ounces mushrooms
• 14.5 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh parsley

Directions

Step 1

Start by spiralizing the zucchini into noodles using a spiralizer. Set the zucchini noodles aside on a towel to absorb excess moisture.

Step 2

Finely chop the onion and mince the garlic. Dice the red bell pepper and slice the mushrooms.

Step 3

Heat a large skillet over medium-high heat, and add 1 tablespoon of avocado oil.

Step 4

Add the ground meat to the skillet, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes. Transfer the cooked meat to a plate and set aside.

Step 5

In the same skillet, add the remaining tablespoon of avocado oil. Sauté the onion and garlic until the onion becomes translucent, about 3 minutes.

Step 6

Add the red bell pepper and mushrooms to the skillet. Cook for another 4-5 minutes until the vegetables begin to soften.

Step 7

Return the cooked meat to the skillet and stir in the crushed tomatoes, dried oregano, dried basil, sea salt, and black pepper. Simmer the mixture for 10 minutes, allowing the flavors to meld.

Step 8

Gently fold in the zucchini noodles and cook for 2-3 minutes, just until they are tender but not mushy.

Step 9

Remove from heat and serve immediately, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2446.7g)

Amount per serving	% Daily Value*
Calories	2104.4

Total Fat 131.6g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 4.5g
Cholesterol 362.9mg	0%
Sodium 11403.3mg	0%
Total Carbohydrate 133.6g	0%
Dietary Fiber 22.4g	0%
Total Sugars 99.4g
Protein 103.3g	0%

Vitamin D 0IU	0%
Calcium 413.3mg	0%
Iron 20.7mg	0%
Potassium 6015.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 19.4%

Carbs: 25.1%