“Spaghetti” in Creamy Tomato Sauce

“Spaghetti” in Creamy Tomato Sauce

adapted from everydaypaleo.com and edited for zone blocks (Thanks to Robyn for sharing!)


1.5 lbs ground pork (I used Italian sausage but any ground meat or sausage would work)
1 cup leek – finely diced
1 1/8 cup onion – diced
1 ½ pepper (I used a red and yellow bell) – sliced or diced
2 cans artichokes packed in water – rinsed and squeeze out excess water – chopped to desired size (I chopped them pretty fine)
1 TBSP + 1/3 tsp olive oil
5 cups zucchini squash – sliced thin like spaghetti noodles (I used a mandolin slicer, or use a julienne slicer, or old school slice thin strips with a knife)


2 14.5 oz can diced tomatoes
3 TBSP coconut milk – full fat kind not lite
1 tsp crushed garlic
2 TBSP fresh rosemary, minced
black pepper and salt to taste (I did not use salt)
1 tsp red pepper flakes or more if you like spice


In a large skillet brown the meat. In a larger soup kettle or stock pot add oil to cook the leek, onions, and peppers until done. Once the meat is cooked, drain any fat/juices and add to veggie mixture.  In a small sauce pan mix together the diced tomatoes with the juices and the coconut milk. Bring to a simmer and add the remaining sauce ingredients and mix well. To the meat and veggies add the zucchini and artichokes and pour the sauce over. Mix well and cook for another 5 – 10 min, just until the zucchini is al dente – be careful you don’t want mushy zucchiniJ

This recipe is 16 P, 8 CHO, 16 F = about 12 cups

¾ cup = 1P, 0.5C, 1F 

Throw in some extra zucchini, yellow squash, asparagus, or eggplant in a separate skillet to balance out your carbs or some fruit and enjoy!

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breakfast pudding

1 10-oz. bag frozen blueberries
1 organic avocado
1 tsp flax oil
2 scoops vanilla protein powder
2 limes, juiced
¼ – ½ cup boiling water, more or less as needed

Combine all ingredients in a blender and blend until smooth. Add boiling water as necessary to reach desired consistency.


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On the menu tonight

Cauliflower & Carrot Puree via: nom nom paleo (I used 1/2 the butter and no cream and it still turned out great)

Grilled Rib-Eye Steak with Sea Salt & Ground Pepper

Romaine Salad with Strawberries, Nuts & Onions

Chris also brought home beautiful bouquet of  flowers….how sweet!

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