My husband and I wanted a pleasing dish that didn’t leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. —Wanda Quist, Loveland, Colorado
Hearty Garden Spaghetti
Hearty Garden Spaghetti
Prep Time
15 min
Cook Time
30 min
Yield
4 servings
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 small onion, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 medium zucchini, finely chopped
- 1/2 pound sliced fresh mushrooms
- 1 can (8 ounces) tomato sauce
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces uncooked multigrain spaghetti
- Grated Parmesan cheese, optional
Directions
- In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat until beef is no longer pink, 5-7 minutes; crumble beef; drain.
- Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions.
- Serve spaghetti with sauce and, if desired, cheese.
Nutrition Facts
1-1/4 cups sauce with 1 cup spaghetti: 432 calories, 11g fat (4g saturated fat), 71mg cholesterol, 649mg sodium, 48g carbohydrate (6g sugars, 7g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable.
Loading Popular in the Community
Loading Reviews
