Spaghetti with Beef, Tomatoes, and Zucchini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Super Quick Ingredients:
1 (7-ounce) package thin spaghetti |
1/2 pound lean ground round |
1/4 cup chopped onion |
2 (8-ounce) cans no-salt-added tomato sauce |
1 teaspoon dried italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried crushed red pepper |
1 1/2 cups coarsely chopped zucchini (about 1 medium) |
1 1/2 cups coarsely chopped tomato (about 1 medium) |
Directions:
1. Cook spaghetti according to package directions, omitting salt and fat.
2. While spaghetti cooks, cook ground round and onion in a large nonstick skillet over high heat 4 to 5 minutes or until beef is browned, stirring until beef crumbles. Drain beef mixture, if necessary; wipe skillet with paper towels.
3. Return beef mixture to skillet. Stir in tomato sauce and next 4 ingredients. Cook over medium heat 2 to 4 minutes or until hot and bubbly, stirring occasionally.
4. Stir in cooked spaghetti and zucchini. Cook 2 minutes, stirring occasionally. Stir in tomato.
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