Vegetable Spaghetti with Meat Sauce
A quick weeknight spaghetti tossed with colorful zucchini, carrots, and red bell pepper, all coated in a rich meat sauce. Ready in about 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 650
- Protein
- 30g
Ingredients
- 8 oz spaghetti
- ½ lb ground beef
- 1 medium zucchini
- 1 medium carrot
- 1 medium red bell pepper
- 1.5 cups marinara sauce
Instructions
- 1
Cook the 8 oz spaghetti in salted boiling water until al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
- 2
While pasta cooks, brown the 1/2 lb ground beef in a large skillet over medium-high heat, breaking it up, until no longer pink, about 5 minutes.
- 3
Add the 1 medium zucchini (diced), 1 medium carrot (diced), and 1 medium red bell pepper (chopped) to the skillet. Cook until tender-crisp, about 5 minutes.
- 4
Stir in the 1.5 cups marinara sauce and simmer until heated through, about 3 minutes. Season with salt and pepper.
- 5
Add the drained spaghetti to the skillet and toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce. Serve hot.
Tools you’ll need
- Large pot
- Large skillet
- Colander
- Knife and cutting board
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