Ratatouille Style Veggie Spaghetti
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
Calories 392
Protein 30g
Fat 19g
Carbs 27g
Total Time 25 minutes
Veggie Spaghetti Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Ingredients
Ingredients for 4 servings
- 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
- 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!
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Calories
392
Protein
30g
Fat
19g
Carbs
27g
Sodium
Fiber
7g
Sugar
16g