My husband and I wanted a pleasing dish that didn’t leave a ton of leftovers, and spaghetti with beef and fresh veggies is perfectly filling for four.
—WANDA QUIST LOVELAND, CO
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
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 the flavors to blend. Meanwhile, cook spaghetti according to package directions.
3. Serve spaghetti with sauce and, if desired, cheese.
Per 1 1/4 cups sauce with 1 cup spaghetti: 432 cal., 11g fat (4g sat. fat), 71mg chol., 649mg sod., 48g carb. (6g sugars, 7g fiber), 36g pro.
Diabetic Exchanges: 3 lean meat, 2 1/2 starch, 2 vegetable.