ZUCCHINI CARROTS NOODLES

I’m Italian and yes I love pasta. But I don’t eat it as much, I incorporate my veggies on my diet more than anything. This is exactly what I’m doing with this recipe, I substitute spaghetti with zucchini and carrots, and not to talk nonsense, it is pretty yummy and I don’t end up feeling guilty as I usually do after eating a bowl of pasta.

About the sauce, it might look like a bolognese sauce to you, but let me tell you, this sauce doesn’t exist in Italy. What we have instead is ragu, and you have to slow cook it for some hours, but do not worry, the sauce in this recipe is a simplified quick version of it, and I promise you, later on, I will make a Ragu recipe so you know what I’m talking about!


Ingredients:

2 Zucchini

2 Carrots

Half a pint of Cherry tomatoes

1 Onion

4 cloves of Garlic

150 grams of Ground beef

1/4 Tablespoons of Salt

1/4 Tablespoons of Ground pepper

1 Can of Contadina tomato sauce (or any brand really, but this is my favorite tomato sauce I have found living in the US).


  1. Start by cutting the onion and garlic, based on your preference and cherry tomatoes in half.

  2. Using a spiralizer, place the zucchini and carrots in it (if you do not have a spiralizer, you can always google alternatives on how to get a similar cut to what you’d get from using one, I didn’t use one this time and as you can see, the result is pretty close).

3. In a skillet on medium heat, place the onion, garlic, ground beef, salt, and pepper and mix it all together. 4. Cook until the meat becomes brown and then add the tomato sauce and cook for 5 minutes.


5. In another pan place the zucchini and carrots and the sauce on top. And cook until vegetables soften. 6. When the noodles are ready and you are about to turn off the stovetop, place the cherry tomatoes on top of your “pasta”.


That’s it! Feel free to put on some Parmesan cheese for extra flavor!


...Enjoy ☺️

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