Shelly's Recipe

Southwestern Spaghetti

Category: Pasta

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

In a large skillet, cook beef over medium heat until no longer pink; drain. Remove beef and set aside. 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 beef and heat through. Sprinkle with cheese. Yield: 5 servings.