Southwestern Spaghetti

By Bonne1

Ingredients

• 3/4 pound lean ground beef (90% lean)
• 2-1/4 cups water
• 1 can (15 ounces) tomato sauce
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, optional
• 1/2 teaspoon ground cumin
• 1 package (7 ounces) thin spaghetti, broken into thirds
• 6 small zucchini (about 1 pound), cut into chunks
• 1/2 cup shredded cheddar cheese

Details

Servings 5
Adapted from tasteofhome.com

Preparation

Step 1

Directions
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 water, tomato sauce, chili powder, garlic powder, salt if desired and cumin; bring to a boil. Stir in spaghetti; return to a boil.
Boil for 6 minutes.
Add the zucchini. Cook 4-5 minutes longer or until spaghetti and zucchini are tender, stirring several times. Stir in the beef; sprinkle with cheese. Yield: 5 servings.