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Spaghetti with Beef, Tomatoes, and Zucchini

Yield 4 servings (serving size: 1 1/2 cups)
Adding zucchini to this spaghetti dish makes it healthier and tastier than ever!

Ingredients

  • 1 (7-ounce) package thin spaghetti
  • 1/2 pound lean ground round
  • 1/4 cup chopped onion
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried crushed red pepper
  • 1 1/2 cups coarsely chopped zucchini (about 1 medium)
  • 1 1/2 cups coarsely chopped tomato (about 1 medium)

Nutrition Information

  • calories 332
  • caloriesfromfat 21 %
  • fat 7.9 g
  • satfat 2.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 19.3 g
  • carbohydrate 46.4 g
  • fiber 2.2 g
  • cholesterol 35 mg
  • iron 0.0 mg
  • sodium 336 mg
  • calcium 0.0 mg

How to Make It

  1. Cook spaghetti according to package directions, omitting salt and fat.

  2. While spaghetti cooks, cook ground round and onion in a large nonstick skillet over high heat 4 to 5 minutes or until beef is browned, stirring until beef crumbles. Drain beef mixture, if necessary; wipe skillet with paper towels.

  3. Return beef mixture to skillet. Stir in tomato sauce and next 4 ingredients. Cook over medium heat 2 to 4 minutes or until hot and bubbly, stirring occasionally.

  4. Stir in cooked spaghetti and zucchini. Cook 2 minutes, stirring occasionally. Stir in tomato.

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