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
- Using a ‘noodle maker’ transform the carrots and zucchini into noodles
- Bring a large pot of water to boil
- Sautee beef in large saucepan over medium/high heat until mostly browned. Add onions, garlic and mushrooms until translucent
- Add the chopped tomatoes, pasta sauce or fresh tomatoes, lentils and spices and other vegetables if adding
- Reduce heat and simmer, stirring occasionally until reduced and lentils mostly disintegrated
- Cook noodles as per instructions; add in the carrot and zucchini noodles for the last 3 minutes of cooking time
- Drain and transfer to bowls, top with sauce and sprinkle with freshly grated parmesan cheese
No Comments Yet