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Hearty Garden Spaghetti

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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    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 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; 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.

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