Delicious Spaghetti Recipe

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Spaghetti with Quick Meat Sauce

From: EatingWell Magazine

Instead of opening a jar of sauce, try this easy spaghetti with meat sauce on a weeknight. Serve with steamed broccoli and garlic bread. The recipe makes enough for 8 servings. If you're serving only four for dinner, cook 8 ounces of spaghetti and freeze the leftover sauce.

Ingredients 8 servings

·       1-pound whole-wheat spaghetti

·       2 teaspoons extra-virgin olive oil

·       1 large onion, finely chopped

·       1 large carrot, finely chopped

·       1 stalk celery, finely chopped

·       4 cloves garlic, minced

·       1 tablespoon Italian seasoning

·       1-pound lean (90% or leaner) ground beef, lean turkey or ground white meat chicken

·       1 28-ounce can crushed tomatoes

·       ¼ cup chopped flat-leaf parsley

·       ½ teaspoon salt

·       ½ cup grated Parmesan cheese

Preparation:  Active 30 min. Ready in 30 min.

1.     Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.

2.     Meanwhile, heat oil in a large skillet over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until the onion is beginning to brown, 5 to 8 minutes.

3.     Stir in garlic and Italian seasoning; cook until fragrant, about 30 seconds. Add beef and cook, stirring and breaking up with a spoon, until no longer pink, 3 to 5 minutes. Increase heat to high. Stir in tomatoes and cook until thickened, 4 to 6 minutes. Stir in parsley and salt.

4.     Serve the sauce over the pasta, sprinkled with cheese.

 

Nutrition information

·       Serving size: 1 cup pasta & generous ¾ cup sauce

·       Per serving: 389 calories; 9 g fat (3 g sat); 9 g fiber; 54 g carbohydrates; 27 g protein; 55 mcg folate; 48 mg cholesterol; 8 g sugars; 0 g added sugars; 1,946 IU vitamin A; 14 mg vitamin C; 120 mg calcium; 5 mg iron; 484 mg sodium; 711 mg potassium

·       Nutrition Bonus: Vitamin A (39% daily value), Iron (28% dv), Vitamin C (23% dv)

·       Carbohydrate Servings: 3½

·       Exchanges: 3 starch, 1½ vegetable, 2 lean meat

 

Jim Bohs