Zoodles Pasta with Ground Pork Sauce has all the flavor of a traditional Italian dish but with less fat and carbs. Instead of ground beef or sausage, the sauce is made with seasoned ground pork sautéed with fresh mushrooms, peppers, onions and garlic. And, zucchini noodles stand in for pasta. Not only is it healthy, it’s pretty on the plate, and quick and easy to prepare, too!
Table of Contents
- Ground Pork Spaghetti Zoodles You’ll Love
- Zoodles Pasta Ground Pork Ingredients
- How do you make Zucchini Noodles?
- How to cook Zoodles
- How to make Ground Pork with Pasta Zoodles
- How to store Zoodles Pasta with Ground Pork
- Zoodle Spaghetti with Ground Pork FAQ
- What to serve with Ground Pork Pasta Zoodles
- Ground Pork with Pasta Zoodles Recipe
Ground Pork Spaghetti Zoodles You’ll Love
I love zucchini noodles. Not only are they are a healthy break from eating pasta (which we do a lot in our house, given Robert’s Italian heritage!), they cook up quickly, add color to the plate – oh, and are yummy, too.
Zoodles Pasta Ground Pork Ingredients
One evening, Robert wanted Italian food, and I didn’t want pasta, so I created this recipe for Zucchini Noodles with Ground Pork Sauce. Robert loves the traditional Italian combination of sausage, peppers and onions, so I decided to create a sauce based around those flavors:
- Instead of sausage, I started with ground pork, adding in basil, fennel seed, oregano and marjoram to amp up the flavor.
- Next I added bell pepper (red and green for color), onion, garlic and mushrooms.
- After sautéing all together, I set it on low to simmer and keep warm, while quickly warming some zucchini noodles.
- Plating the noodles with the sauce mounded on top turned out to be a colorful and appetizing presentation.
Robert likes this dish so much, he doesn’t even miss the pasta! Quick and easy to prepare, pretty on the plate and scrumptious to eat – Zucchini Noodles with Ground Pork Sauce is a winner in our house, and I hope it will be in yours, too!
How do you make Zucchini Noodles?
Zoodles, or zucchini noodles, are made from zucchini that have been cut into long thin strips. I like to make them with a Spiralizer machine – it’s fast and easy to use. In addition to zucchini, you can spiralize other vegetables – yellow squash, potatoes (regular and sweet) and carrots.
If you don’t have a Spiralizer, use a vegetable peeler. Cut the ends off of the zucchini, then lay zucchini on a cutting board. Run the peeler along the zucchini from end to end, thinly slicing lengthwise until you reach the center where the slices start to get rough and uneven. Turn the zucchini or squash over and slice until you reach the same place on the other side. Discard the middle section (or save for another recipe). Cut zucchini into thinner pieces if desired.
How to cook Zoodles
How do you cook zoodles so they are not soggy?
The key to preparing zucchini noodles is to not overcook them. Just 1 minute (or less) to get them warm is all you need – the warm pork sauce will continue softening them.
How to make Ground Pork with Pasta Zoodles
Here’s all you have to do to make this quick, easy and healthy dish:
- Brown and season pork.
In a large skillet or sauté pan, cook pork over medium heat until no longer pink, stirring and breaking up meat into small pieces. - Add vegetables and herbs; cook.
Stir in mushrooms, peppers, onion and garlic. Sprinkle basil, fennel, oregano and marjoram over the top and stir. Add 4 teaspoons olive oil if needed (see Note). Cook until the vegetables are soft, stirring occasionally. Season to taste with salt and pepper. Reduce heat to low and keep sauce warm. - Warm zucchini noodles.
Place remaining 2 teaspoons olive oil in large skillet or sauté pan over medium-high heat. When hot, add the zucchini noodles and cook, stirring with tongs, just until heated through – around 1 minute (or less). Season noodles with a sprinkle or two of Nature’s Seasons. - Plate and serve.
Using tongs, divide noodles among 4 serving plates (or place on one serving platter). Mound sauce on top of noodles. Serve grated Parmesan cheese on the side.
How to store Zoodles Pasta with Ground Pork
If you have leftovers, if possible store zoodles separate from the sauce, both in airtight containers in the refrigerator. They will last up to 3 days.
Can you freeze zucchini noodles?
Yes, you can freeze zoodles. However, sometimes when thawed and heated they can come out mushy.
How long does ground pork last in the fridge?
Ground pork won’t last as long as cuts of pork in the refrigerator. It’s best to use within 1 to 2 days.
Zoodle Spaghetti with Ground Pork FAQ
Zoodles should be cooked a very short time, as they can quickly turn soft and mushy. One minute over medium-high heat should be enough to get them warm before adding a sauce.
Unless otherwise noted on the packaging, sausage is traditionally made with ground pork, along with added spices, herbs and more fat. In other words, ground pork is unflavored sausage with less fat added.
Place ground pork in a large skillet or sauté pan over medium heat. Cook, stirring and breaking up meat into small pieces, until no longer pink (and reaches 160 degrees on an instant read thermometer). If pork is very lean, stir in a bit of oil (3 to 4 teaspoons per pound).
What to serve with Ground Pork Pasta Zoodles
You don’t need to serve much with this dish – just a simple salad and/or bread. Here are some suggestions:
Ground Pork with Pasta Zoodles Recipe
Zoodles Pasta with Ground Pork Sauce has all the flavor of a traditional Italian dish but with less fat and carbs. Instead of ground beef or sausage, the sauce is made with seasoned ground pork sautéed with fresh mushrooms, peppers, onions and garlic. And, zucchini noodles stand in for pasta. Not only is it healthy, it’s pretty on the plate, and quick and easy to prepare, too.
- Yield: 4 servings 1x
- Diet: Gluten Free
Ingredients
- 1 pound lean ground pork
- 8 ounces fresh mushrooms, stemmed and sliced
- 2 medium red peppers, cored and chopped
- 2 medium green peppers, cored and chopped
- 1 onion, chopped
- 2 teaspoons chopped fresh garlic
- 2 teaspoons dried basil
- 1 teaspoon fennel seed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 2 tablespoons olive oil, divided
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 16 to 18 ounces zucchini noodles
- Nature’s Seasons, to taste
- Grated Parmesan cheese, for garnish
Instructions
- In a large skillet or sauté pan, cook pork over medium heat until no longer pink, stirring and breaking up meat into small pieces.
- Stir in mushrooms, peppers, onion and garlic. Sprinkle basil, fennel, oregano and marjoram over the top and stir. Add 4 teaspoons olive oil if needed (see Note). Cook until the vegetables are soft, stirring occasionally. Season to taste with salt and pepper. Reduce heat to low to keep sauce warm while you cook the zucchini.
- Place remaining 2 teaspoons olive oil in large skillet or sauté pan over medium-high heat. When hot, add the zucchini noodles and cook, stirring with tongs, just until heated through – around 1 minute (or less). Season noodles with a sprinkle or two of Nature’s Seasons.
- Using tongs, divide noodles among 4 serving plates (or place on one serving platter). Mound sauce on top of noodles. Serve grated Parmesan cheese on the side.
Notes
Note on olive oil: You may not need to add all 4 teaspoons of the olive oil to the pork-vegetable mixture, depending on the leanness of your pork. You want the mixture to be moist but not too oily.
Note on zucchini noodles: You can purchase prepared noodles in the produce department at many grocery stores, or you can make your own with a Spiralizer.
- Category: Main dish, pork, quick and easy
- Method: Sauté
- Cuisine: Healthy
Nutrition
- Serving Size:
- Calories: 260
- Sugar: 9.6 g
- Sodium: 136.8 mg
- Fat: 9.7 g
- Saturated Fat: 2.7 g
- Carbohydrates: 16.8 g
- Fiber: 5.1 g
- Protein: 29.7 g
- Cholesterol: 68.5 mg
The fact that Robert thought this should be posted right away makes me want to try it tonight! I am not a fan of zoodles at all, but this really does look delicious, like I’ll like it and maybe even get the kids to give it a try.
I found this recipe today. It was perfect for what veggies I needed to use up from the garden. The only thing I changed was to add some of the liquid off of the tomatoes I was canning. I reduced it and it was really good! I love skillet dinners. Especially when they are low carb!
Thanks for the feedback Marcia! I love the idea of adding the tomato liquid; I’m going to try that next time I make this recipe.