Rating: 4 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

If you're trying to go from a refined-carb spaghetti dinner to a balanced-carb version, try whole-grain pasta instead of whole-wheat pasta. It's an easier sell to your family, tasting milder than the latter.

Recipe by Cooking Light January 2015


Credit: Brian Woodcock; Styling: Claire Spollen

Recipe Summary

34 mins
34 mins
Serves 4 (serving size: about 3/4 cup pasta, 1 cup sauce, and 1 1/2 teaspoons cheese)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain pasta, and keep warm.

  • While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion, beef, and garlic; cook 4 minutes, stirring to crumble beef. Add zucchini and mushrooms; cook 10 minutes or until most of liquid evaporates, stirring occasionally. Place tomatoes in a mini food processor; pulse 4 times or until almost smooth. Add tomato paste, oregano, and red pepper to pan; cook 1 minute, stirring frequently. Stir in tomatoes; reduce heat, and simmer 5 minutes or until slightly thickened. Stir in salt and black pepper. Serve sauce over pasta; top with cheese.

Nutrition Facts

324 calories; fat 6.8g; saturated fat 2.3g; mono fat 1.9g; poly fat 0.3g; protein 25g; carbohydrates 43g; fiber 6g; cholesterol 38mg; iron 2mg; sodium 524mg; calcium 90mg.