4 Servings, 20 Minutes
Ingredients:
2 pkgs Sunripe Spiralized Zucchini
1 Tbsp Parsley Garlic Butter (Stirling Creamery Sunripe)
1 clove Garlic 1 Yellow Onion 1lb Extra Lean Ground Beef (Vegetarian Option: replace with 2 cups cooked & strained green or red lentils.) 3 cups Tomato Sauce
1/4 cup Tomato Paste 1 tsp Sea Salt 1 Tbsp Italian Seasoning 1/4 tsp Red Pepper Flakes 1/2 cups Goat Cheese (*Optional for topping)
Directions:
Place the spiralized zucchini in a steaming basket or colander with just enough water to steam. Place on a burner but do not heat yet.
In a large saucepan, melt the parsley butter. Mince the garlic and finely chop the onion, adding both to the pan. Cook until translucent and fragrant before adding the tomato sauce, tomato paste, salt and spices.
Bring sauce to a gentle boil before reducing to low heat and simmering for approximately 20 minutes.
While the sauce simmers, cook ground beef in a separate pan until no longer red.
Once meat is almost cooked, steam the zucchini for approximately 5 minutes until al-dente. Careful not to cook for too long-nobody likes mushy noodles!
Once meat is cooked through, add to sauce and mix together. Place zucchini noodles on individual serving plates, topping with sauce and cheese (if desired) and enjoy!
ERYN DARLING
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