Spaghetti is a staple in many households. We think it’s because spaghetti is both yummy and easy to make! And plus, spaghetti noodles look like worms and what kid doesn’t like to eat (or pretend to eat) bugs?
Total time: Prep: 20 min. Cook: 30 min.
Makes: 6 servings
Good for: Lunch or dinner
- 1/2 pound lean ground beef (90% lean) [for a healthier alternative, substitute with lean ground turkey]
- 1/2 cup chopped sweet onion
- 2 bunches spinach (or another leafy green)
- 4 cans (8 ounces each) no-salt-added tomato sauce
- 1 tablespoon sugar
- 2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
- 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
- 9 ounces uncooked whole wheat spaghetti
- In a large nonstick pan, cook the beef and onion over medium heat until meat is no longer pink; drain the pan.
- Stir in the tomato sauce, sugar, parsley and basil. Bring to a boil.
- Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. Add spinach when there’s 5 minutes of cooking time left.
- While sauce is thickening, cook spaghetti according to package directions.
- Drain spaghetti; add immediately to sauce and toss.
Serving size: 1 ½ cup spaghetti and meat sauce
239 calories, 5 g fat, 192 mg cholesterol, 138 mg sodium, 33 g carbohydrate, 7 g fiber, 17 g protein
Recipe adapted from Taste of Home
Photo courtesy of Taste of Home