Whole Grain Spaghetti with Zucchini and Ragu Sauce

Save this recipe for your next pasta night! Combining whole grain pasta with spiralized zucchini is the perfect way to spice up plain old spaghetti.
Course: Main Dish
Cuisine: Italian
Keyword: Fiber, High protein, Whole grain
Condition: Cancer, Dairy Free, Nut Free
Servings: 4 servings


  • 1 tbsp olive oil
  • 1 onion diced
  • 3 carrot peeled and diced
  • 3 ribs celery diced
  • 1 1/2 lbs beef ground, lean
  • 2 28-oz cans canned tomatoes crushed
  • 1 cup white wine
  • 1 tbsp Italian seasoning
  • 1 tsp Red pepper flakes (or to taste)
  • 1 tsp salt
  • 1 tsp black pepper
  • 6 oz pasta whole grain spaghetti
  • 4 cups zucchini spiralized


  • In a large pot, heat olive oil over medium high heat. Add onion, carrots, and celery. Saute until they start to soften, about 5-6 minutes. Add ground beef to pot and continue to cook until meat has browned. Add crushed tomatoes, wine, Italian seasoning, red pepper flakes, salt, and pepper. Bring pot to a boil, reduce heat and let simmer for at least 20 minutes.
  • While the sauce is simmering, cook pasta according to package directions. Drain and set aside. Place zucchini noodles in a large saute pan over medium heat, stirring gently, until noodles start to soften, about 5 minutes. Add spaghetti noodles to pan and toss to combine. Divide noodles onto plates and top with a generous ladle of sauce. Enjoy!


*Note: You will have leftover sauce. Spoon extra sauce into jars and freeze for another day!


Carbohydrates: 49g | Protein: 38g | Fat: 39g | Sodium: 823mg | Potassium: 1314mg | Fiber: 6g

Please note:

Nutrition info is an estimate and may contain errors.

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