Tomato Beef Spaghetti with Zucchini
Beef Spaghetti with Veggies is a quick, healthy twist on classic spaghetti. This dish combines savory ground beef with fresh vegetables like zucchini, bell peppers, and mushrooms, all simmered in a rich tomato sauce. It’s a balanced meal that’s both comforting and nutritious, perfect for busy weeknights.
Ingredients
- 200g (7 oz) ground beef
- 2 medium zucchini, diced
- 1 small bell pepper, diced
- 100g (5 oz) mushrooms, sliced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup (240ml) tomato sauce
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- Salt and pepper, to taste
- 150g (5 oz) spaghetti noodles
- Olive oil, for cooking
- Parmesan cheese, for serving
Instructions
- In a large pan over medium-high heat, cook the ground beef until browned, breaking it into crumbles as it cooks. Once fully cooked, remove the beef from the pan and set it aside. Drain any excess fat if necessary.
- In the same pan, add a drizzle of olive oil if needed. Sauté the minced garlic and chopped onion until they become translucent and fragrant, about 3-4 minutes.
- Add the sliced mushrooms to the pan. Sauté until the vegetables are tender, about 5-7 minutes.
- Return the cooked ground beef to the pan. Stir in the diced zucchini and bell pepper. Cook for an additional 3-4 minutes until the zucchini begins to soften.
- Pour in the tomato sauce and add the thyme. Stir well to combine. Bring the mixture to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld together.
- Add a pinch of sugar to balance the acidity, and season with salt and pepper to taste. Adjust the seasoning as needed.
- While the sauce is simmering, cook the spaghetti noodles according to the package instructions until al dente. Drain the pasta and set it aside, reserving a cup of pasta water to add to the sauce if it becomes too thick.
- Add the cooked spaghetti noodles to the pan with the sauce. Toss well to coat the noodles evenly with the sauce. Serve the pasta hot, topped with freshly grated Parmesan cheese.
Notes
- Customize Your Veggies: Feel free to swap or add vegetables based on what you have on hand. Spinach, kale, carrots, or eggplant all work well in this dish and add extra nutrients.
- Meat Substitutes: You can easily substitute ground beef with ground turkey or chicken for a lighter option. You’ll still get the savory flavor but with a leaner meat.
- Make It Vegetarian: For a vegetarian version, simply omit the meat and add extra mushrooms or other hearty vegetables like eggplant or zucchini for a filling dish.
- Don’t Overcook the Veggies: When adding zucchini and bell peppers, cook just until they’re tender but still slightly crisp. This helps retain their texture and nutrients.
- Balance the Acidity: A pinch of sugar in the tomato sauce helps balance the acidity of the tomatoes, making the sauce taste smoother and more balanced.
- Spice It Up: If you like heat, add some crushed red pepper flakes to the sauce. Adjust the amount based on your spice preference.
- Herb Options: While thyme works great in this recipe, you can easily switch it up with fresh or dried basil, oregano, or parsley for a different flavor profile.
Tried this recipe?Let us know how it was!
Rate this Recipe