Quarantine Fresh Cooking - Ratatouille Style Veggie Spaghetti

By Fit Men Cook · 45 min

Ingredients

Instructions

1. Heat a pot over medium heat. Add the oil, garlic and onion and cook for 2-3 minutes, until the onion is softened and slightly browned.
2. Add the ground meat and break it up as it cooks. Sprinkle in the seasoning while it cooks.
3. Add the diced tomatoes and tomato sauce from the cans. Rinse each can with 1 cup water and pour into the pot. Season with a few pinches of sea salt and pepper, stir, lower the heat, cover and simmer for 15 minutes.
4. While the meat cooks, cut the carrot, bell pepper, yellow squash and zucchini into thin noodles or strips using a julienne peeler or sharp knife. Cut the asparagus spears into thinner strips.
5. Heat a large skillet over medium-high heat. Spray with olive oil, then add the bell pepper and asparagus. Add 1/2 cup water, cover and cook for 2-3 minutes until softened. Uncover and let the water evaporate, watching so nothing burns.
6. Add the avocado oil to the skillet, then the remaining vegetables. Fold them together with tongs. Add the remaining water and a pinch of salt and pepper, cover and cook for about 2 minutes, until wilted and soft but not slimy. Remove from heat.
7. Serve the meat sauce over the vegetable noodles, garnish and eat.

Summarized from Fit Men Cook's video. Watch it for the details.

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GarlicOnionCheeseCarrotBell pepperGround beefZucchiniTomato sauce