Ingredients
1 pound lean ground beef (90% lean)1 small onion, finely chopped1 medium sweet red pepper, finely chopped1 medium zucchini, finely chopped1/2 pound sliced fresh mushrooms1 can (8 ounces) tomato sauce2 teaspoons Italian seasoning1/2 teaspoon salt1/4 teaspoon pepper8 ounces uncooked multigrain spaghettiGrated Parmesan cheese, optional
Preparation
In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat until beef is no longer pink, 5-7 minutes; crumble beef; drain.
Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; 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.
