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:
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.
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
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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.
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Add zucchini and mushrooms and cook until tender.
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Stir in crushed tomaotes, Italian seaosning, salt, pepper and crushed red pepper flakes.
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Reduce heat and simmer for 15 minutes.
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While sauce simmers, cook pasta according to package directions.
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