Hearty Garden Spaghetti Recipe
Hearty Garden Spaghetti Recipe photo by Taste of Home
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Hearty Garden Spaghetti Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. Serve spaghetti with sauce and, if desired, cheese. Yield: 4 servings.
Originally published as Hearty Garden Spaghetti in Taste of Home April/May 2016, p23

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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annrms User ID: 2649709 249932
Reviewed Jun. 30, 2016

"Delicious!!! I, too, added some garlic. I chopped the veggies in the food processor. I had some leftover sauce and used it to top a meat pie!!!"

NH-rescue User ID: 4255840 249374
Reviewed Jun. 13, 2016

"We get tired of the same old spaghetti with meat sauce, so this recipe was a great find. We added garlic (a personal favorite) and used a can of pizza sauce (15 oz.)

for a thick, rich sauce."

curlylis85 User ID: 3166950 247756
Reviewed May. 1, 2016

"I love all of the veggies in here! I'd like a little more flavor, but it was very, very good with some leftover fresh basil I had in the fridge."

Sunshine1984 User ID: 5297683 247324
Reviewed Apr. 21, 2016

"Love this spaghetti recipe! Gets my kids eating their veggies, and economical because it stretches one pound of ground beef so much farther. I added a summer squash, and also replaced the tomato sauce with a jar of Ragu. Delicious!"

adela_cooper User ID: 8367976 245269
Reviewed Mar. 11, 2016

"Is there a misprint in the directions? Should that be a larger size can of tomato sauce? I followed the directions explicitly, but it was far too dry. I'll try this recipe again but the next time I'll add more tomato sauce. The recipe is tasty and easy to make. Perhaps on the encore it will rate more stars."

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