Macro-Friendly Spaghetti with Grass-Fed Beef and Vegetables
This macro-friendly spaghetti recipe features lean 90/10 grass-fed ground beef, zucchini, and diced tomatoes for a high-protein, balanced meal that's perfect for clean eating, meal prep, or a healthy weeknight dinner.
Ingredients
- 1 lb 93/7 grass-fed ground beef
- 5 oz zucchini, chopped
- 14.5 oz can diced tomatoes
- 3 oz spaghetti noodles
- 2 cloves minced garlic
- 1 tsp sea salt
- .5 tsp black pepper
- 1 tsp dried organo
- 1 tsp dried basil
- .5 tsp red pepper flakes
- 1 oz Parmesan, optional
Instructions
- In a large skillet brown the ground beef over medium heat. Season with salt and pepper. Once cooked through, remove and set aside.
- In the same skillet with leftover oil (or add 2-3T water), add garlic. Sauté for 1 minute until fragrant.
- Add the chopped zucchini and cook 3–4 minutes until just softened. Add more water if needed.
- Add the diced tomatoes (with their juice), oregano, basil, and red pepper flakes. Simmer for 5–7 minutes to let the flavors come together.
- While this is going, cook the noodles per the package.
- Return the beef to the skillet and stir everything together. Let it simmer another 2–3 minutes. Taste and adjust seasoning.
- Toss in your cooked spaghetti or plate the sauce over the noodles to control portions.
- Top with fresh parmesan if desired.
Notes
Calories - 556
Protein - 54g
Carbs - 44g
Fat - 17g
Macros do not include parmesan cheese.