Author:
Kevin Curry
Ratatouille Style Veggie Spaghetti
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Ratatouille Style Veggie Spaghetti
Ingredients for 4 servings
Substitution
Note
- Meat sauce
- 1 tablespoon olive oil (avocado oil)
- 1 tablespoon garlic, minced
- 2/3 cup diced onion
- 1 lb 90% lean ground beef (or your choice of protein or veggie ground)
- 1 1/2 tablespoons The Fit Cook Land Seasoning (OR Italian Seasoning)
- 2 teaspoons ground fennel (OR sage OR crushed rosemary OR your favorite Italian herb)
- 1 can (15oz) no salt added diced tomatoes
- 1 can (15oz) no salt added tomato sauce
- 1 cup water
- Spaghetti
- spray olive oil
- 1 tablespoon avocado oil
- 1 large carrot (or 2 medium carrots)
- 1 large red bell pepper
- 2 yellow squash
- 2 zucchini
- 8 thick asparagus spears, cut into strips
- 1 cup water
- Garnish
- fresh parsley
- feta crumble (account for the macros and calories)
Steps
Step 1
Set a pot on medium heat. Once hot, add oil, garlic and onion. Cook for 2 to 3 minutes until the onions are sauteed – brown and slightly translucent.
Step 2
Add the ground meat and chop it up as it cooks. Sprinkle in the seasoning as it cooks.
Step 3
Add diced tomatoes and tomato sauce from the cans. Add water to the tomato sauce can, swish it around, then pour that into the pot as well. Add a few pinches of sea salt and pepper and stir. Reduce the heat to low, then cover and cook for 15 minutes.
Step 4
While the meat cooks, prep the veggies. Use a Julienne peeler, or a sharp knife, to cut the veggies into thin noodles or strips. Use a sharp knife to cut thick asparagus spears into thinner spears.
Step 5
Set a large skillet on medium high heat, once hot add spray with oil and add bell pepper and asparagus. Stir, then add 1/2 cup of water to create steam. Cover and cook for 2 to 3 minutes, until the bell peppers and asparagus is softer. Remove the top and allow the steam and water to evaporate, careful to ensure nothing is burning.
Step 6
Add the olive oil to the skillet, then the remaining veggies. Use tongs to continuously fold everything together. Add the remaining water, pinch of sea salt & pepper, and cover and cook for about 2 minutes, until wilted and soft (NOT slimy). Remove from the heat.
Step 7
Serve the meat sauce over the noodles. Garnish and enjoy!
Ratatouille Style Veggie Spaghetti
Kevin Curry
- Meat sauce
- 1 tablespoon olive oil (avocado oil)
- 1 tablespoon garlic, minced
- 2/3 cup diced onion
- 1 lb 90% lean ground beef (or your choice of protein or veggie ground)
- 1 1/2 tablespoons The Fit Cook Land Seasoning (OR Italian Seasoning)
- 2 teaspoons ground fennel (OR sage OR crushed rosemary OR your favorite Italian herb)
- 1 can (15oz) no salt added diced tomatoes
- 1 can (15oz) no salt added tomato sauce
- 1 cup water
- Spaghetti
- spray olive oil
- 1 tablespoon avocado oil
- 1 large carrot (or 2 medium carrots)
- 1 large red bell pepper
- 2 yellow squash
- 2 zucchini
- 8 thick asparagus spears, cut into strips
- 1 cup water
- Garnish
- fresh parsley
- feta crumble (account for the macros and calories)
-
Set a pot on medium heat. Once hot, add oil, garlic and onion. Cook for 2 to 3 minutes until the onions are sauteed – brown and slightly translucent.
-
Add the ground meat and chop it up as it cooks. Sprinkle in the seasoning as it cooks.
-
Add diced tomatoes and tomato sauce from the cans. Add water to the tomato sauce can, swish it around, then pour that into the pot as well. Add a few pinches of sea salt and pepper and stir. Reduce the heat to low, then cover and cook for 15 minutes.
-
While the meat cooks, prep the veggies. Use a Julienne peeler, or a sharp knife, to cut the veggies into thin noodles or strips. Use a sharp knife to cut thick asparagus spears into thinner spears.
-
Set a large skillet on medium high heat, once hot add spray with oil and add bell pepper and asparagus. Stir, then add 1/2 cup of water to create steam. Cover and cook for 2 to 3 minutes, until the bell peppers and asparagus is softer. Remove the top and allow the steam and water to evaporate, careful to ensure nothing is burning.
-
Add the olive oil to the skillet, then the remaining veggies. Use tongs to continuously fold everything together. Add the remaining water, pinch of sea salt & pepper, and cover and cook for about 2 minutes, until wilted and soft (NOT slimy). Remove from the heat.
-
Serve the meat sauce over the noodles. Garnish and enjoy!
Nutrition per serving
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!