Protein & Veggie Quick Spaghetti
We took a classic (and kids favorite) and amped it up with lean pastured protein + loads of veggies!
I’ve discovered a new secret weapon in the beef department: First Light. It’s 100% Grass-fed, Wagyu-Angus cross. Granted, its out of New Zealand and I’m generally more of a “local farm” advocate. But man, I’ve eaten several cuts from them now and have to say, the flavor is absolutely stellar.
New Seasons sells First Light now in the bulk meat dept, and I really hope they continue doing so.
If you can’t get First Light, there are lots of other grassfed options out there. They tend to be leaner and have a different taste than you’re used to (the taste cows are supposed to have, not the corn-based meat we’re conditioned to “like”). So you can treat pastured meat more gently while cooking.
I also added a pound of 99% lean ground turkey in this dish. Diestel Family Farms has an organic version that is pretty much just pure protein.
Beyond that, we’ve got plenty of fresh garlic, a large onion, and carrots along with a tomato-based sauce. As jarred marinara goes, beware of Prego and Ragu – they are often loaded with sugar. I really like the Kirkland Signature Organic at Costco – its low sugar and has a hearty robust tomatoey flavor.
A healthy spaghetti is a win for everyone on Family Dinner night.
And with its combination of carbs & protein, its a great meal after a heavy strength training day too.
It reheats exceptionally well and keeps for a week in the fridge. It’s a great meal prep with 8 servings. If you plan to freeze, just freeze the meat sauce apart from the spaghetti.
Nutrition Per Serving