Lovely herb accents enhance this easy gluten-free spaghetti and sauce.
—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 gluten-free 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 gluten-free spaghetti, broken in half
2 teaspoons grated Parmesan cheese
1. In a large skillet, cook the beef, mushrooms, onion and garlic over medium heat until meat is no longer pink and 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 spaghetti is tender. Sprinkle with cheese.
Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Per serving: 412 cal., 11g fat (4g sat. fat), 75mg chol., 335mg sod., 46g carb. (6g sugars, 4g fiber), 31g pro.
Diabetic Exchanges: 3 lean meat, 2 1/2 starch, 2 vegetable.