Spaghetti with Hidden Vegetable Pasta Sauce
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
563 kcal
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Course
Main Course, Others
Spaghetti with Hidden Vegetable Pasta Sauce
Description
This recipe starts by grating zucchini and carrots finely, combining them with diced onion and minced garlic. Ground beef is browned with the aromatics before adding the shredded vegetables and dried herbs—basil and oregano—for flavor depth. A jarred pasta sauce is stirred in, and the mixture simmers gently to meld ingredients and soften the vegetables further. The sauce is served over cooked spaghetti noodles.
The grated vegetables blend into the sauce, providing moisture and subtle sweetness while reinforcing a meaty texture from the beef. The combination results in a familiar pasta sauce that is slightly enhanced by the hidden vegetables without overwhelming the taste. Seasonings like salt, black pepper, and an optional pinch of crushed red pepper add mild heat and savory balance.
This dish serves as a practical way to add vegetables to a pasta meal, appealing to those wanting extra nutrition without sacrificing a traditional flavor profile. It pairs well with bread or a simple salad.
Using your preferred jarred pasta sauce allows customization, and simmering helps unify flavors. Grating the vegetables finely ensures they cook evenly and remain unobtrusive in texture.
Ingredients
- 1 small zucchini $0.57
- 2 carrot $0.16
- 1 yellow onion $0.25
- 2 cloves garlic $0.16
- 1 Tbsp olive oil $0.16
- 1/2 lb. ground beef $2.50
- 1/2 tsp basil $0.05, dried
- 1/2 tsp oregano $0.05, dried
- 1/4 tsp salt $0.02
- 1/4 tsp black pepper $0.03, freshly cracked
- 1 pinch crushed red pepper $0.02, optional
- 1 oz. jar pasta sauce $1.49
- 12 oz. spaghetti $0.75
Instructions
- Use a cheese grater to grate the zucchini and carrots. You'll want about 1.5 cups of each, but the amount is flexible. Dice the onion and mince the garlic.
- Add the olive oil and ground beef to a large, deep skillet. Cook the ground beef over medium heat until it is fully browned. Add the diced onion and garlic and continue to sauté a few minutes more, or until the onions are soft and translucent.
- Add the shredded zucchini and carrots to the skillet along with the basil, oregano, salt, freshly cracked pepper, and a pinch of red pepper. Continue to sauté until the vegetables are wilted (about five minutes).
- Add the pasta sauce to the skillet and stir to combine. Allow the contents of the skillet to come up to a simmer, then turn the heat down to low and simmer the sauce as you prepare the spaghetti. Stir the sauce occasionally as it simmers.
- Cook the spaghetti according to the package directions, then drain in a colander. Return the drained spaghetti to the pot with the heat turned off. Add one cup of the prepared sauce to the pasta and stir to coat. Divide the pasta into serving bowls and top with additional sauce.
Notes
- Choose your favorite red pasta sauce to tailor the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 563kcal | 28% |
| Carbohydrates | 80g | 27% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Sodium | 1105mg | 46% |
| Fiber | 7g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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