Hearty Garden Spaghetti

Hearty Garden Spaghetti is full of garden vegetables and lean ground beef. Serve this healthy tomato sauce over multi-grain pasta for an easy Italian meal.

This light and healthy pasta dish can be on the table in under 30 minutes and leftovers keep well. It makes enough for 4 servings but can easily be doubled. It also freezes well.

Hearty Garden Spaghetti is full of ground beef, zucchini, onion, mushrooms, carrots and bell peppers. The large amount of veggies not only add nutrition, they keep the calorie count down. If you have a summer vegetable garden, it’s a great recipe for using up the odds and ends that your garden produces.

The mushrooms give the sauce a meaty quality and you could easily leave out the ground beef and double up on the vegetables to make a vegetarian or vegan meal.

Eggplant and yellow squash would also be great in this healthy spaghetti sauce. You could even use cauliflower or broccoli or add some baby spinach.

I add 2 garlic cloves, Italian seasoning, and crushed red pepper flakes for seasoning. You could also add some fresh basil and parsley to give it more garden fresh taste.

I use a 28-ounce can of crushed tomatoes. You could also add a diced plum tomato or two if you want some chunky tomato flavor.

To make this meal low carb, serve over zucchini zoodles.

More Italian Recipes:

• Vegetarian Lasagna
• Crock Pot Low Carb Pizza Casserole

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Hearty Garden Spaghetti

Hearty Garden Spaghetti is full of garden vegetables and lean ground beef. Serve this healthy tomato sauce over multi-grain pasta for an easy Italian meal.

Course Main Course

Cuisine American

Keyword healthy pasta sauce

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Calories 453 kcal

Ingredients

• 1 pound lean ground beef
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 carrot, finely diced
• 1 medium zucchini, diced
• 1 (8-ounce) package white mushrooms, sliced
• 2 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 8 ounces uncooked multi-grain pasta

Instructions

1. In a lightly greased Dutch oven cook ground beef onion, red bell pepper and carrot until beef is no longer pink. Break the beef apart as it cooks. Drain off any fat.

2. Add zucchini and mushrooms and cook until tender.

3. Stir in crushed tomaotes, Italian seaosning, salt, pepper and crushed red pepper flakes.

4. Reduce heat and simmer for 15 minutes.

5. While sauce simmers, cook pasta according to package directions.

Nutrition Facts

Hearty Garden Spaghetti

Amount Per Serving

Calories 453 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Cholesterol 70mg23%

Sodium 651mg28%

Potassium 1373mg39%

Carbohydrates 65g22%

Fiber 6g25%

Sugar 13g14%

Protein 37g74%

Vitamin A 4058IU81%

Vitamin C 68mg82%

Calcium 136mg14%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.