Name: Hearty Garden Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Europe, Italian
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

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

TEST KITCHEN APPROVED

Hearty Garden Spaghetti

4.3 | 7 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:30 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

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.