8 ounces dry spaghetti, uncooked
1/2 pound ground sirloin beef (90% lean)
1/4 cup chopped onion
1 can (15 oz each) OR 1 carton (14.8 oz) Hunt's® Tomato Sauce
1 tablespoon red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 medium zucchini, thinly sliced (1 med = about 1 cup)
2 medium tomatoes, seeded, chopped (2 med = about 1 cup)
3 tablespoons chopped fresh parsley
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 30 mg | 3% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 24 mg | 8% |
| Total Fat | 4 g | 7% |
| Iron | 3 mg | 16% |
| Calories | 266 kcal | 13% |
| Sodium | 499 mg | 21% |
| Protein | 15 g | 30% |
| Saturated Fat | 1 g | 7% |
| Sugars | 5 g | 0 |
| Dietary Fiber | 4 g | 15% |
| Vitamin C | 19 mg | 32% |
| Vitamin A | 880 iu | 18% |
Cook pasta according to package directions, omitting salt. Drain; set aside.
Combine meat and onions in medium nonstick skillet. Cook over medium heat 4 to 5 minutes, or until meat is no longer pink, stirring frequently. Drain, if necessary.
Stir in tomato sauce, vinegar, Italian seasoning, sugar, garlic powder and red pepper. Cook 3 to 4 minutes, or until heated through, stirring occasionally.
Add pasta and zucchini; mix well. Cook 2 to 3 minutes, or until heated through, stirring occasionally. Stir in tomatoes and parsley; heat through.
Spicy Spaghetti with Beef and Vegetables
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