Hi!
Spaghetti is the simplest dish in the world. Delicious and quick to make. The entire flavor of this dish is really the sauce combined with the pasta. But who said spaghetti has to be in its original version? What do you think about a healthy version of spaghetti with green pasta? It will be an extraordinary green pasta, as its preparation requires only one ingredient. I guarantee you that if you try it, it will become your favorite spaghetti, maybe even your signature dish. So, are you ready to cook together?
Ingredients:
- 500g ground beef
- 4 tomatoes
- 2 cloves of garlic
- 1 onion
- Fresh basil
- 3 zucchinis
- 1 package of tomatoes in a carton (optional)
- Cheddar cheese
- Seasonings: red paprika plus spicy and smoked, basil, turmeric, pepper, salt
- Butter Ghee or olive oil or lard for frying.
- Vegetable grater
Instructions:
Rinse the zucchini under running water and pat it dry. Using a spiralizer or a blender with a special blade, spiralize the zucchini into spaghetti-like strands. I usually cut them in half and make the strands from those halves, so the length is perfect. Place them on a kitchen towel and sprinkle with salt, then roll it up and set it aside while preparing the meat. The salt will draw out the excess moisture from the zucchini, which we don’t want.
Blanch the tomatoes with boiling water. Chop the onion, garlic, and basil. Heat a pan with some fat and sauté the delicate onion. Add the garlic for 1 minute, then add the chopped tomatoes and the package of tomatoes from the carton. Simmer on low heat for 5-10 minutes. In the same pan, fry the meat. When the meat is halfway cooked, add the spices and continue frying everything on low heat. Add the tomato sauce and combine it with the meat. Add freshly chopped basil and let it simmer on low heat for 15-20 minutes.
In the meantime, put spaghetti pasta on a strainer and heat up a pan. Transfer the pasta to the heated pan and lightly sauté it, adding salt and pepper to taste. If you salt the zucchini beforehand, it won’t release water while frying, so that’s very important.
Depending on how you like your zucchini, sauté it for as long as you prefer. I prefer it more al dente, so I cook it for 5 minutes.
Finally, strain it for better results using a strainer. Transfer it to a plate, add meat with tomato sauce, sprinkle Cheddar cheese and basil on top.
Enjoy!
