Zoodles with Rainbow Vegetables & Meat Sauce
One of my favorite food rules is to "eat a rainbow" every day, so I decided to create a colorful revamp of this delicious classic: spaghetti with meat sauce! It has since become one of my go-to meals!
Zoodles with Rainbow Veggies & Meat Sauce
Preparation & Cook Time: ~ 40 minutes
1 medium carrot, halved and sliced
1/2-3/4 yellow summer squash, quartered and sliced
1/2-2/3 yellow or green bell pepper, chopped
4-5 zucchini squash, spiralized or sliced length-wise using a mandolin slicer and then cut into fettuccini-sized noodle strips ("zoodles")
2 leaves of kale, ribs removed and torn into bite size pieces
1/4 small purple cabbage, chopped
3-5 garlic cloves, peeled and finely chopped (1 clove for the zoodles, the remaining garlic for the sauce)
1/4 red onion, chopped
1 pound of your favorite organic, grass-fed meat (optional): beef, bison, buffalo, elk, venison, turkey, etc.
3 Tbsp organic & pasture-raised ghee, tallow, or coconut oil
1 Tbsp fresh parsley (or 1 tsp dried)
1 Tbsp fresh oregano (or 1 tsp dried)
1 tsp sea salt
1 tsp black pepper
1 tsp onion powder
1 tsp Italian seasoning (optional)
25 oz sugar-free pasta sauce
fresh basil, torn (optional)
Heat 1 Tbsp of ghee, tallow, or coconut oil in a large saucepan on medium-low heat.
Add the onion and garlic, and cook until fragrant.
Add the cabbage, and cook until softened, about 5 minutes.
Add meat, parsley, oregano, sea salt, black pepper, and onion powder (and Italian seasoning if using). Cook until meat is mostly browned.
Add remaining veggies EXCEPT the zucchini (carrot, summer squash, bell pepper, and kale), mix well, and cook until meat is completely brown and vegetables have softened, about 10 minutes.
Add pasta sauce, and simmer on medium-low heat for about 10-15 minutes, or until vegetables reach desired tenderness (I like mine a little al dente!).
While the pasta sauce is cooking and the vegetables are softening, heat 2 Tbsp of ghee or coconut oil in a medium saucepan on medium-low heat.
Add 1 clove of garlic (chopped), and cook until fragrant and starting to brown slightly.
Add the zoodles, and cook until softened, about 10 minutes.
Season to taste with a little sea salt and black pepper. (I like to add a pad of grass-fed organic butter as well!)
Serve It Up!
Serve the zoodles with a generous helping of Rainbow Veggies & Meat Sauce, and top with torn basil leaves! Bon appétit!
*I like to encourage creativity in the kitchen, so feel free to modify this recipe and experiment with different spices or vegetables! Mushrooms, red or orange bell peppers, spinach, sweet potatoes, roasted brussels sprouts, eggplant, broccoli and green beans are some delicious options, but there are many more!