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Southwestern Spaghetti
Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. —Beth Coffee, Hartford City, Indiana
Reviews
Quick and easy meal for those busy nights!
While the flavor was there, the actual cooking directions were way off. When I served the pasta and sauce, the pasta was half-done at best. I wasted $20 after mixing everything, cooking it and mixing it with half cooked pasta. Do yourself a favor and cook the pasta normally and mix with the rest. Not impressed at best.
I’m so glad I tried this recipe; we really enjoyed it! I did sauté the zucchini with some chopped onions until soft (we don’t care for crisp-tender zucchini) and doubled the seasonings. I also added oregano and some black olives. It was delicious, and I will be making this again!
This recipe is quick, delicious and inexpensive. My whole family adores it. I like to add a little chopped green pepper, celery and onion to the ground beef or turkey, while it's browning. I also add a little sugar to the tomato sauce for flavor. The cheddar cheese is great, but my sister likes it with shredded mozzarella. So yummy! Been making it for years.
I followed the recipe exactly and it was quite good. I will definitely make it again. So glad I found another way to make spaghetti (my husband's favorite).
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Nobody liked this. I am giving it a three-star instead of a two-star because I did have to substitute tomato paste & water for the tomato sauce. That may have changed the taste somewhat.
I did like this very much I liked having the zucchini for something different, but it is a little bland to me. It needs a bit more flavor. Next time I will add some more seasonings, but besides that it was good.
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