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.