Spaghetti with Hidden Vegetable Pasta Sauce

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  1 Zucchini(196g)
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  2 Carrots(122g)
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 lbs 80/20 Ground Beef
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  0.5 tsp Basil, Fresh
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  0.5 tsp Oregano, Dried
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  0.3 tsp 1/4 tsp salt ($0.02)
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  0.3 tsp 1/4 tsp Freshly cracked black pepper ($0.03)
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  1 Red pepper flakes
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  24 oz Pasta Sauce, Marinara, Canned
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  12 oz Rotini Pasta

Instructions

1. 1Grate the zucchini and carrots using a box grater (aim for roughly 1.5 cups each), dice the onion into small pieces, and mince the garlic.
2. 2Heat the olive oil in a large, deep skillet over medium-high heat for 1 minute, then add the ground beef and cook 5–7 minutes, breaking it apart with a spoon, until browned with no pink remaining and internal temperature reaches 160°F.
3. 3Add the diced onion and minced garlic to the beef, stir well, and cook over medium heat 2–3 minutes until the onion becomes translucent and fragrant.
4. 4Stir in the grated zucchini, grated carrots, fresh basil, dried oregano, salt, black pepper, and red pepper flakes, then cook over medium heat 5 minutes, stirring occasionally, until the vegetables are noticeably wilted and release their moisture.
5. 5Pour in the marinara sauce, stir to combine thoroughly, and bring to a simmer over medium heat (about 2 minutes), then reduce heat to low and simmer 8–10 minutes, stirring occasionally.
6. 6Cook the rotini pasta in salted boiling water according to package directions, then drain in a colander without rinsing.
7. 7Add the drained pasta to the sauce in the skillet and toss until the pasta is evenly coated.
8. 8Divide the spaghetti evenly into 4 airtight containers while hot, seal, and refrigerate until ready to serve.