Spicy Spaghetti with Beef and Vegetables
20Prep Time Minutes
20Total Time Minutes
12Number of Ingredients
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
|% Daily Value|
|Total Fat||4 g||7%|
|Saturated Fat||1 g||7%|
|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.