Nutrition360

Zuchinni, Carrot and Noodles with lentil beef tomato sauce

veggie-pasta-noodles-with-lentil-sauce-picture

Makes lots for the family and should have some leftovers
. Tasty and healthy dish full of veggies, iron and fiber!

Ingredients

3 large carrots
2 medium zucchinis
pasta noodles of choice, about 1 loonie size

Sauce

2 onions, diced
6-8 mushrooms, sliced
2 cloves garlic, minced
1 large tin diced tomatoes
400g lean ground meat
1 jar prepared pasta sauce or fresh chopped tomatoes (~ 3 cups)
½ cup split red lentils
2 Tbsp Italian mixed herbs
1 tsp crushed fennel
Crushed chili (pinch)
chopped spinach (optional)
green or coloured peppers (optional)
Parmesan cheese as garnish

Method

  1. Using a ‘noodle maker’ transform the carrots and zucchini into noodles
  2. Bring a large pot of water to boil
  3. Sautee beef in large saucepan over medium/high heat until mostly browned. Add onions, garlic and mushrooms until translucent
  4. Add the chopped tomatoes, pasta sauce or fresh tomatoes, lentils and spices and other vegetables if adding
  5. Reduce heat and simmer, stirring occasionally until reduced and lentils mostly disintegrated
  6. Cook noodles as per instructions; add in the carrot and zucchini noodles for the last 3 minutes of cooking time
  7. Drain and transfer to bowls, top with sauce and sprinkle with freshly grated parmesan cheese

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Celine Evans, RD

celine@nutrition360.ca
(778) 531 4360

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