Name: Pesto Spaghetti
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1
Ingredients: 1 Tbsp Coconut oil; 115 g Ground beef; 1 piece Zucchini; 1⁄2 bunch Fresh basil; 1 hand Cherry tomatoes; 30 g Pesto; 10 g Mozzarella (crumbled)

Cow's milk

Nightshade

Lactose

Guac.com

Spiral cutter

Lunch

Dinner

Paleo

Keto

Pesto Spaghetti

Finely chop the basil and the tomatoes into pieces. 

Melt 1 tablespoon of coconut oil in a pan on a medium-high heat. 

Add the ground beef to the pan and fry for about 5 to 8 minutes until cook, stirring regularly. 

Stir the pesto, tomatoes and fresh basil through the beef mixture. Turn the heat down and cook for another 2 minutes. Take the pan off the heat and tip the beef into a bowl.  

Using a spiralizer, make the zucchini noodles.  

Heat 1 tablespoon of coconut oil in a pan on a medium heat. Add the zucchini noodles (zoodles) and cook for 3-4 minutes until al dente. 

Combine the zoodles with the ground beef. Place the mozzarella on top. 

Pesto Spaghetti

Pesto Spaghetti

4.8

Macros(per serving)

Macros(per serving)

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