Faux Spaghetti and Sauce

Recipe By Angela Lamson
Category Atkins; Beef Dishes; Main Dish; Vegetable Dishes
Main Ingredient Tomatoes
Cuisine Style Italian
Yield 8 Serving
Preparation Time 15 min
Cooking Time 20-30 min
Equipments Collander; Cutting Board; Julienne Shredder; Knife; Large Saucepan; Measuring Spoons; Medium Saucepan

1 medium Onion, chopped
2 tbsp Olive oil
3 cloves Garlic, chopped
500 grams Ground beef
6 medium Mushroom, chopped
425 grams Tomato, chopped
140 g Tomato paste
1 tbsp Basil, to taste
1 tbsp Oregano, to taste
1 tsp Salt, to taste
1 tsp Pepper, to taste

******** FAUX SPAGHETTI ***********

4 medium Zucchini, shredded
1. In a small saucepan, saute onion and garlic in olive oil until onions are translucent and garlic is soft.
2 Add meat and cook till browned throughout.
3. Add all tomato stuff. Stir.
4. Add spices and chopped mushrooms.
5. Simmer 20 to 30 minutes, stirring occasionally.
6. In a large saucepan, boil water.
7. Shred your zucchinis into shoelace strands. We use the Pamper Chef Julienne Peeler. It works great.
8. Blanch the shredded zucchinis for approx 1 1.5 minutes in boiling water.
9. Place zucchini on place, put on hot sauce, top with some shredded cheese of choice.

Per Serving: 203 Calories; 11 g Fat; 4 g Sat Fat; 43 mg Cholesterol; 938 mg Sodium; 13 g Carb; 4 g Fiber; 15 g Protein.
Per Serving: 201 Calories; 11 g Fat; 4 g Sat Fat; 43 mg Cholesterol; 938 mg Sodium; 12 g Carb; 4 g Fiber; 15 g Protein.
We estimated about 1 zuchini per person. It is up to you. It will serve 8 but I have to say, we ended up eating the whole batch. I love this sauce.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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