Hearty Garden Spaghetti

• 1 pound lean ground beef (90% lean)
• 1 small onion, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 medium zucchini, finely chopped
• 1/2 pound sliced fresh mushrooms
• 1 can (8 ounces) tomato sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces uncooked multigrain spaghetti
• Grated Parmesan cheese, optional

1. In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain.
2. Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions.
3. Serve spaghetti with sauce and, if desired, cheese.

ground beef, onion, sweet red pepper, zucchini, mushrooms, tomato sauce, italian seasoning, salt, pepper, multigrain spaghetti, parmesan cheese

Taken from www.tasteofhome.com/recipes/hearty-garden-spaghetti/ (may not work)