Weeknight Spaghetti

Quick paleo spaghetti recipe

Here’s my go-to weeknight spaghetti recipe!

Noodles with a warm, hearty meat sauce — do weeknight dinners get any more satisfying than this? I simply love the way that this sauce fills the kitchen with a delightful, comforting aroma as it cooks. While this sauce is not fully made from scratch – there’s a jar of organic spaghetti sauce in there – it’s perfect for busy, weeknights when everyone is hungry and there’s no time to spare. If you have time to think ahead, and throw ingredients into a slow cooker in the morning, then here’s a spaghetti recipe that is fully from scratch. 

While this sauce does use a jar of spaghetti sauce, we really liven it up by adding sautéed garlic, onions, bell peppers, herbs, cherry tomatoes and ground beef. The flavor is ahhh-mazing! And in the theme of saving time, our noodles are made with a simple veggie peeler, rather than going the extra step to create longer, skinnier noodle strands with a spiral slicer. (If you want to learn all about making perfect noodles out of vegetables then here’s a video where I review two different spiral slicers.)

I hope that you and your family enjoy this satisfying and wholesome dish as much as mine does 🙂

Weeknight Spaghetti
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 6

For the Spaghetti Sauce
  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 1 yellow onion, chopped
  • 2 Tablespoons fresh thyme, minced
  • 2 Tablespoons fresh rosemary, minced
  • 2 bell peppers (I used orange and red) chopped
  • 1 lb ground beef
  • 1 (24oz) jar organic spaghetti sauce
  • 1 cup cherry tomatoes, halved
For the Noodles
  • 5 organic zucchini

For the Spaghetti Sauce
  1. Place an extra large, non-stick skillet (or medium pot) over medium heat. Add the olive oil and warm for 3 minutes. Add the garlic, onion, thyme and rosemary. Sauté, mixing often, for 5 minutes, until tender. Add the chopped bell pepper and continue to sauté for 5 minutes.
  2. Add the ground beef and cook, stirring and breaking the beef apart, until all the pink is gone. Drain off the pan, then return to medium heat.
  3. Add the spaghetti sauce and cherry tomatoes and mix until well combined. Reduce heat to low and simmer for 15 minutes. Serve warm over zucchini noodles with a sprinkle of fresh herbs. Enjoy!
For the Noodles
  1. Wash the zucchini and use a veggie peeler to remove all of the green skin. Use the veggie peeler to create long, flat ‘noodle’ strips of zucchini. Collect in a large bowl. There’s no need to cook these noodles. Simply serve with a large helping of the warmed spaghetti sauce on top. Enjoy!

Calories: 365     Fat: 21 g     Carbohydrates: 20 g     Sugar: 13 g     Sodium: 723 mg     Fiber: 4 g     Protein: 25 g    
best paleo spaghetti recipe

The leftovers taste even better for lunch the next day!



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