Zucchini & Summer Squash Ribbon Pasta with Hearty Meat Sauce

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By:
Mary Smith

A quick, satisfying dinner for busy nights. I like to make extra sauce to enjoy over other vegetables or noodles during the week.

• 1 tbsp olive oil, extra virgin
• 3 summer/yellow squash
• 3 zucchini
• 1 lb grass-fed ground beef
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tbsp fresh basil, chopped
• 1 jar Rao’s Homemade Marinara Sauce (or any sugar-free tomato sauce)

• Use a vegetable peeler to shave long ribbons from the sides of the zucchini and summer squash, stopping when you reach the seeds. Set the ribbons aside.
• For the sauce, heat a large sauté pan over medium heat and add the olive oil. Add the ground beef and cook, stirring, until browned. Add the garlic, dried rosemary, dried thyme, and stir to combine.
• Pour in the marinara sauce and reduce the heat to a simmer. Let the sauce simmer for about 10 minutes while you cook the ribbons. Stir in the fresh basil toward the end.
• To cook the ribbons, place them in a pot with about 1/2 inch of water and bring to a gentle boil. Steam for roughly 3 minutes—watch closely, since they can overcook quickly. Drain well.
• Serve the warm meat sauce over the squash and zucchini ribbons and enjoy.

Nutrition

All nutrition facts are estimates and automatically calculated. While checked using tools like MyFitnessPal, values may vary depending on exact ingredients and portion sizes. For most accurate results, weigh ingredients and divide by servings.