This is always a good recipe to prepare when time is short. Herbs delectably lace the simple one-pot spaghetti.
—MARV SALTER WEST HILLS, CA
PREP: 15 MIN. • COOK: 20 MIN. • MAKES: 2 SERVINGS
1/2 pound lean ground beef (90% lean)
1 cup sliced fresh mushrooms
1/3 cup chopped onion
1 garlic clove, minced
1 cup reduced-sodium beef broth
2/3 cup water
1/3 cup tomato paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon pepper
3 ounces uncooked spaghetti, broken in half
2 teaspoons grated Parmesan cheese
1. In a large skillet, cook beef, mushrooms, onion and garlic over medium heat until the meat is no longer pink and the vegetables are tender; drain.
2. Stir in broth, water, tomato paste, seasonings and spaghetti. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the spaghetti is tender. Sprinkle with cheese.
NUTRITION FACTS 1 1/2 cups equals 414 cal., 11 g fat (4 g sat. fat), 75 mg chol., 337 mg sodium, 45 g carb. (7 g sugars, 4 g fiber), 33 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.