Lunch: Whole-Grain Spaghetti with Veggi-fied Meat Sauce Recipe | Myrecipes

Recipe by Ann Taylor Pittman 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.

Ingredients

6 ounces whole-grain spaghetti (such as Barilla)
Cooking spray
1 cup finely chopped onion
8 ounces 93% lean ground beef
6 garlic cloves, minced
1 cup finely chopped zucchini
8 ounces cremini mushrooms, finely chopped
1 (14.5-ounce) can unsalted diced tomatoes
1 tablespoon unsalted tomato paste
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely grated Parmigiano-Reggiano cheese

Instructions

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.

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