|Vegetable cooking spray||1|
|Lean ground beef||1 Pound (Ultra Lean)|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Thinly sliced zucchini||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Crushed red pepper||1/4 Teaspoon|
|Garlic||4 Clove (20 gm) , minced|
|Canned no salt added whole tomatoes||14 1/2 Ounce , undrained and chopped (1 Can)|
|Water||1 Cup (16 tbs)|
|Canned no salt added tomato paste||6 Ounce (1 Can)|
|Dried whole oregano||1 Teaspoon|
|Cooked spaghetti||6 Cup (96 tbs) (Cooked Without Salt Or Fat)|
|Finely shredded zucchini||1/2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Coat a large nonstick skillet with cooking spray; place over medium heat until hot.
Cook ground beef over medium heat until browned, stirring until it crumbles.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray; place over medium-high heat until hot.
Add mushrooms and next 5 ingredients; saute 5 minutes, stirring frequently Stir in beef, tomato, water, tomato paste, and dried oregano.
Bring to a boil; cover, reduce heat, and simmer 10 to 15 minutes or to desired consistency.
Serving size Complete recipe
Calories 2212Calories from Fat 466
% Daily Value*
Total Fat 53 g81.5%
Saturated Fat 20 g100%
Trans Fat 0 g
Sodium 1836 mg76.5%
Total Carbohydrates 287 g95.7%
Dietary Fiber 50 g200%
Sugars 31 g
Protein 165 g330%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet