Ground beef, wilted spinach, and zucchini noodles tossed in a creamy Parmesan sauce.
KBy kimmy91
Servings
3
1 lb Ground beef (85% lean)
4 medium Zucchini
5 cups Fresh baby spinach
4 clove Garlic
2 tbsp Unsalted butter
1 cup Heavy cream
1 cup Parmigiano-Reggiano, freshly grated
1 tbsp Extra virgin olive oil
1 tsp Salt
0.5 tsp Black pepper
0.25 tsp Ground nutmeg
0.5 tsp Dried oregano
1 tbsp Lemon juice
2 tbsp Fresh parsley (garnish)
Calories
1928 kcal
Protein
55g
Carbs
152g
Fat
124g
Fiber
3g
Sugar
63g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep
1. Spiralize the zucchini into noodles, toss with half of the salt, and let drain in a colander for 10 minutes, then pat dry with paper towels. Mince the garlic, grate the Parmigiano-Reggiano, and chop the parsley.
4 medium Zucchini,
0.5 tsp Salt
Cook the Beef
2. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, oregano, black pepper, and the remaining salt, breaking it up and cooking undisturbed for 2 minutes at a time until deeply browned, about 7 minutes total. Transfer the beef to a bowl, leaving about 1 tablespoon of fat in the pan and discarding the rest.
3. Reduce the heat to medium-low and melt the butter in the same skillet. Add the garlic and cook for 30 seconds until fragrant. Pour in the heavy cream, scraping up the browned bits, and simmer gently for 4 to 5 minutes until it coats the back of a spoon.
4 clove Garlic,
2 tbsp Unsalted butter,
1 cup Heavy cream
4. Remove the pan from the heat and stir in the Parmigiano-Reggiano a handful at a time until smooth and melted. Season with the nutmeg and lemon juice.
1 cup Parmigiano-Reggiano, freshly grated,
0.2 tsp Ground nutmeg,
1 tbsp Lemon juice
Assemble
5. Return the pan to low heat, add the spinach, and stir for 1 to 2 minutes until just wilted. Add the beef back in along with the zucchini noodles and toss for 1 to 2 minutes until the noodles are just tender but still have a slight bite.
5 cups Fresh baby spinach
6. Divide among three bowls, garnish with parsley and extra black pepper, and serve immediately.
0.5 tsp Black pepper,
2 tbsp Fresh parsley (garnish)
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
