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Beef: Southwestern Spaghetti

Source of Recipe

Adapted from: Quick Cooking Magazine – B. Coffee; IN


Recipe Introduction

Using Extra Lean Ground Beef: 7.6 gm fat (3.4 gm saturated)…28 mg cholesterol Southwestern Spaghetti
Ready in 30 minutes or less
WW Points
Exchanges
Serves: 5

3/4 lb. lean ground beef
2-1/4 c. water
1 can (15 oz.) no-salt-added tomato sauce
2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1 pkg. (7 oz.) thin spaghetti, broken into thirds
6 small zucchini (about 1 lb.), cut into chunks
1/2 c. reduced-fat cheddar cheese

In a large skillet, cook beef over medium heat until no longer pink, drain. Remove beef and keep warm. In the same skillet, combine the next 5 ingredients; bring to a boil. Stir in spaghetti; return to a boil. Boil for 6 minutes.

Add zucchini. Cook 4-5 minutes or until spaghetti and zucchini are tender, stirring several times. Stir in beef; sprinkle with cheese. Serve immediately.

One serving equals: 340 calories…10 gm fat (4 gm saturated)…33 mg cholesterol…420 mg sodium..39 gm carbohydrate…3 gm fiber…24 gm protein ++++ Exchanges: 2 starch…2 lean meat…2 vegetable..1/2 fat. ++++ WWP: 7.5