One-Pan Veggie Spaghetti
Sometimes weeks can get hectic and I just need a simple meal I can quickly cook.
But if you know me, I’ll all about adding more nutrients to my meals, and loading it up with as many vegetables as possible.
This is especially important with my toddler who will never eat veggies alone, so I need to easy find ways to sneak them in other ways.
Maybe you’re struggling with getting your kids to eat some veggies, or you’re personally finding it difficult to add more veggies to your day – this One-Pan Veggie Spaghetti a great way to do it.
Made with gluten-free fusilli noodles, spaghetti sauce, vegetables such as tomatoes, zucchini, and spinach, and grass-fed beef – this meal is bound to be a hit with the whole family.
And guess what? Since it can all be made in a skillet, it makes cleanup so much easier.
A couple of tips when making this recipe
- When it comes to spaghetti sauce, look for one without added sugar. Unfortunately, sugar is added to many products; including spaghetti sauce. Check the ingredient list to see exactly what’s been added.
- The gluten-free brown rice & quinoa fusilli noodles that I used were from Aldi, but you can certainly use any type of noodle you would like.
- Opt for grass-fed beef if you can since it contains a higher amount of Omega-3 fatty acids, and a higher amount of vitamins such as Vitamin A & E.
- Serve with a side of non-starchy vegetables such as broccoli, green beans, or asparagus.
Try this easy One-Pan Veggie Spaghetti recipe today for a comforting, nourishing meal that the whole family will love.
One-Pan Veggie Spaghetti
Ingredients
- 1.5 lbs. grass-fed beef
- 16 oz. gluten- free brown rice & quinoa fusilli noodles (or whichever noodles you prefer)
- 24 oz. marinara pasta sauce (look for no sugar added)
- 3 large tomatoes, diced
- 1 small zucchini, diced into 1/8 inch pieces
- 1 cup cup spinach, chopped into small pieces
- 1 Tbsp. minced garlic
- 1 Tbsp. Italian seasoning
- salt & pepper, to taste
- 1/2 cup water
- 1 cup parmesan cheese
Instructions
- In a large skillet, brown the beef until it’s no longer pink. Drain excess liquid.
- Stir in the noodles, pasta sauce, tomatoes, zucchini, spinach, garlic, seasonings, and water. Bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes; or until noodles are tender.
- Sprinkle parmesan cheese on top and cover again for 2 minutes.
- Enjoy with a side of vegetables.
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