Make pomarola with canned tomatoes or buy a jar of your favorite pasta sauce.
PrintPasta with Meat Sauce and Parmesan Crumb Topping
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Meat Sauce
1/2 cup chopped onion
1 1/2 cups zucchini, chopped (about 1/2 of a medium zucchini)
2 garlic cloves, minced
3 tablespoons olive oil
1/2 pound very lean ground beef
1/4 teaspoon red pepper flakes
1/3 cup minced fresh parsley
1 24-ounce jar of pasta sauce
Parmesan Crumb Topping
1/3 cup unseasoned bread crumbs*
2 teaspoons dried Italian seasoning
1/4 cup freshly grated parmesan (Parmigiano) cheese
Pasta
8 ounces (1/2 pound) of gluten-free spaghetti, cooked according to package directions
Instructions
Prepare the crumb topping by mixing the gluten-free crumbs, Italian seasoning, and cheese. Set aside.
Boil water and begin cooking the pasta while preparing the meat sauce.
To make the meat sauce, heat the olive oil in a medium-sized saucepan. Add the onion, zucchini, and garlic. Cook until softened, about 10 minutes. Push the vegetables to the side and add the meat. Cook the beef until it is no longer pink- about 5 minutes. Add the red pepper flakes, parsley, and pasta sauce. Stir to combine all of the ingredients.
Drain the pasta and place it in a large serving bowl. Top the pasta with the meat sauce and garnish with the parmesan crumb topping.
Notes
* If you need gluten-free options, try bread crumbs made from pea protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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