Lo Carb Green Bean Spaghetti

By á-6416

Ingredients

• 16 ounces frozen French cut green beans
• 1 pound ground beef
• 2 ounces onion, chopped, about 1/2 small
• 3 ounces green pepper, diced, 3/4 cup
• 1/2 pound fresh mushrooms, sliced
• 1 clove garlic, chopped
• Salt and pepper, to taste
• 16 ounces tomato sauce
• 2 teaspoons Italian seasoning
• 1/4 teaspoon garlic powder
• 8 tablespoons parmesan cheese, grated, 2 ounces

Preparation

Step 1

Cook the green beans according to the package directions; drain. Meanwhile, in a large pot, cook the ground beef with the onion, green pepper, mushrooms and garlic; drain the fat. Season to taste with salt and pepper. Add the tomato sauce, Italian seasoning and garlic powder. Bring to a boil then simmer about 5 minutes. Serve 1/2 cup meat sauce over about 1/2 cup green beans per serving. Top each with 1 tablespoon parmesan cheese.

Makes 6-8 servings or about 4 cups sauce

Per 1/6 Recipe: 231 Calories; 12g Fat; 20g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs
Per 1/8 Recipe: 173 Calories; 9g Fat; 15g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs

This is my adaptation of Dana Carpender's recipe in her "500 Low-Carb Recipes" book on page 311. My changes have lowered the carb count a bit too. It's pretty good and quick, but don't expect to have that great slow-simmered flavor that you get from store bought pasta sauces. Click the photo to see a close-up.