Garden Vegetable Spaghetti

Haven't tried this one yet but it will be on one of my upcoming menus.

Prep Time:

25 Min

Total Time:

25 Min

Makes:

6 servings

INGREDIENTS

12

oz uncooked spaghetti

1

tablespoon olive oil

2

cups cubed zucchini (3/4 inch)

1

small onion, chopped (1/4 cup)

1/2

red bell pepper, chopped (1/2 cup)

1

clove garlic, minced

2

cups Seasoned Ground Beef and Sausage (page 21)

1

jar (25.5 oz) Muir Glen® organic garden vegetable pasta sauce

Salt and pepper, if desired

1/3

cup shredded Parmesan cheese

DIRECTIONS

• 1Cook and drain spaghetti as directed on package; cover to keep warm.
• 2Meanwhile, in 12-inch skillet, heat oil over medium heat. Cook zucchini, onion, pepper and garlic in oil 10 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in Seasoned Ground Beef and Sausage, and pasta sauce. Cook 5 to 8 minutes, stirring frequently, until thoroughly heated. Season to taste with salt and pepper.
• 3Serve sauce over cooked spaghetti; top with shredded cheese.

To cook the spaghetti ahead, rinse and place it in a large resealable plastic bag, and drizzle it with about 1 teaspoon oil. Refrigerate, then microwave in a microwavable bowl to reheat.

Nutritional Information

1 Serving (1 Serving)

• Calories 780
• (Calories from Fat 300),

• Total Fat 34g
• (Saturated Fat 11g,
• Trans Fat 1g),
• Cholesterol 120mg;
• Sodium 1200mg;
• Total Carbohydrate 74g
• (Dietary Fiber 6g,
• Sugars 15g),
• Protein 44g;

Percent Daily Value*:

• Calcium ;

Exchanges:

• 3 Starch;
• 0 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 1 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 Fat;

Carbohydrate Choices:

• 5;

*Percent Daily Values are based on a 2,000 calorie diet.

thanks to Pillsbury for the recipe.