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prep time

15 min
cook time

30 min
ready time

45 min

Keto Ground Beef “Pasta” Skillet

For those searching for easy Low-Carb weeknight meals that are both nutritious and satisfying, this ground beef “pasta” skillet is a standout option. This recipe combines lean ground beef with zucchini, a Low-Carb alternative to pasta, creating a deliciously hearty dinner. This ground beef “pasta” skillet is a fantastic addition to your collection of easy Keto weeknight dinners. Its flexibility, ease of preparation, and rich, comforting flavors make it an excellent choice for busy evenings.

Can you use another source of protein apart from ground beef?

Absolutely! While ground beef is the star of this recipe, you can easily substitute it with other proteins to suit your dietary needs or preferences. Ground turkey or chicken offers lean alternatives that will still provide a satisfying meal. For a different flavor, ground pork or lamb can be used, adding a unique twist to the dish. If you’re looking for a vegetarian option, you can replace the ground beef with lentils or a plant-based meat substitute. Each protein option will bring its distinct flavor and texture, making this skillet versatile and customizable.

Are there any substitutions and variations to this recipe? Yes, there are several substitutions and variations you can try with this easy Keto ground beef “pasta” skillet. For a dairy-free version, replace the heavy cream with coconut milk and use nutritional yeast instead of Parmesan cheese. If spinach isn’t your favorite, you can swap it out for kale or Swiss chard. Adding vegetables like bell peppers or mushrooms can enhance the flavor and texture of the dish. Adjust the crushed red pepper flakes to control the spiciness level, and experiment with different herbs or spices to suit your taste.

How to store leftovers?

Storing leftovers from this ground beef “pasta” skillet is simple and convenient. Allow the dish to cool to room temperature, then transfer it to an airtight container. In the refrigerator, it will stay fresh for up to four days. For longer storage, freeze the leftovers in a freezer-safe container for up to three months. To reheat, simply thaw overnight in the refrigerator and warm it up in a skillet or microwave until heated through. The flavors often improve after a day or two, making it a great option for meal prepping.

Net Carbs

5.1 g
Fiber

1.5 g
Total Carbs

6.8 g
Protein

35.4 g
Fats

26.6 g

411 cals

Quantity

Serving Size

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Zucchini, cooked from fresh

10 oz
Extra virgin olive oil

2 tbsp
Onion

0.5 small
Hamburger or ground beef, 90% lean

600 g
Baby spinach

2 cup
canned Diced Tomatoes,

10 oz
Tomato paste

3 tbsp
Garlic

3 clove
Organic Beef Stock

1 cup
Italian seasoning

2 tsp
Crushed Red Pepper Flakes

0.5 tsp
Heavy cream

0.5 cup
Parmesan cheese, fresh (hard)

0.75 cup, grated
Black pepper

0.5 tsp
Salt

0.5 tsp
Basil

2 tbsp, chopped

Step 1

Thinly slice the zucchini using a mandolin on the thinnest setting. Finely dice the onion and tomatoes, mince the garlic, and wash the baby spinach. Blanch the zucchini in hot water for about 30-45 seconds then drain and transfer them to a plate lined with a paper towel to drain any excess water.
Step 2

In a large skillet, add a tablespoon of olive oil and place it over medium-high heat. Add the diced onions. Allow the onions to cook until translucent, typically for about 1-2 minutes.
Step 3

Add the ground beef to the skillet. Continue cooking while stirring intermittently until the beef is thoroughly browned, which usually takes about 7-9 minutes. Drain off any surplus oil that accumulates during this process.
Step 4

Add the baby spinach, diced tomatoes, beef stock, tomato paste, minced garlic, Italian seasoning, and crushed red pepper flakes into the skillet. Allow the mixture to cook until the spinach has wilted and all the ingredients are well combined.
Step 5

Reduce the heat to medium-low, and add the heavy cream, and Parmesan cheese. Continuously stir then let it simmer, ensuring the cheese melts uniformly into the sauce and the mixture slightly thickens.
Step 6

Add the previously prepared zucchini into the skillet, and gently mix to ensure the zucchini maintains its shape and is well coated with the beef and cheese mixture. Finley chop the basil.
Step 7

Garnish with more freshly grated Parmesan cheese and finely chopped basil. Serve and enjoy.

Keto Ground Beef “Pasta” Skillet

Ingredients

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