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One-Skillet Spaghetti 1 pound ground lean beef
1 medium onion, chopped
8 ounces thin spaghetti, broken into four pieces
1 can crushed tomatoes with Italian style herbs (or 1 can crushed tomatoes with 2 teaspoons Italian seasonings)
1 medium zucchini, quartered lengthwise and cut into 1/4-inch pieces (or can substitute with a yellow squash)
1 package (8 ounces) sliced mushrooms
1 teaspoon chili powder, optional
2 teaspoons sugar or to taste
1 cup water
1. Cook beef and onions on low in a large non-stick skillet until meat no longer is pink.
2. Stir in uncooked spaghetti and rest of the ingredients. Raise heat and bring to a boil.
3. Reduce heat and simmer, covered for 15-20 minutes or until spaghetti is tender.
4. Sprinkle with Parmesan cheese to serve.
Mary Ellen Collenette, 8 W. Forest St., Stoneboro
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