Lunch: Hearty Garden Spaghetti Recipe

Ingredients

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

Instructions

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.
Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions.
Serve spaghetti with sauce and, if desired, cheese.

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