Serves: 6
1 pkg. (7 oz.) uncooked spaghetti
1/2 lb. lean ground beef, crumbled
1/4 cup chopped onion
1 can (15 oz.) Hunt's tomato sauce
1 tablespoon red wine vinegar
1 teaspoon Italian seasoning
1/2 teaspoon sugar
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 medium zucchini, thinly sliced (1 cup)
1 medium tomato, seeded and coarsely chopped (1 cup)
2 tablespoons fresh parsley, crushed
Serving Size: 1/2 cup Calories: 196 Calories from Fat: 17g Total Fat 2g
Saturated Fat 19 Cholesterol 15mg Sugars 6g Carbohydrate 34g
Protein 11g Sodium 503mg
Prepare spaghetti as directed on package. Rinse in hot water. Drain. Set aside. Saute beef and onion in 10-inch nonstick skillet. Cook over medium heat for 4 to 5 minutes, or until meat is no longer pink, stirring occasionally, to break apart.
Stir in tomato sauce, vinegar, Italian seasoning, sugar, garlic powder and red pepper flakes. Cookover medium heat for 2 to 4 minutes, or until hot and bubbly, stirring occasionally.
Stir in prepared spaghetti and zucchini. Cook for 2 to 3 minutes, or until hot,stirring occasionally. Stir in tomato and parsley. Serve hot.
Note: This can also be prepared without meat, lowering the fat and calories even more
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