Pesto Beef Skillet with Zucchini Noodles

This delightful dish combines the rich flavors of ground beef with the vibrant freshness of pesto, served over a bed of zucchini noodles for a healthy twist. The savory beef is complemented by the aromatic basil and garlic of the pesto, while the zucchini adds a light, crunchy texture. Perfect for a quick weeknight dinner, this recipe is both satisfying and meets low-carb dietary requirements.

Ingredients:

• 1 lb ground beef
• 2 cups fresh basil pesto
• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Season with salt and pepper.
3. Stir in the cherry tomatoes and cook for an additional 2-3 minutes until soft.
4. Reduce the heat to low and add the basil pesto, mixing well to combine and heat through.
5. In a separate pan, lightly sauté the spiralized zucchini for 2-3 minutes until just tender.
6. To serve, place the zucchini noodles on a plate and top with the pesto beef mixture. Sprinkle with grated Parmesan cheese if desired.