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SPAGHETTI AMERICAN STYLE

Spaghetti with zucchini, peppers, and mushrooms

VEGETARIANS: Substitute Veggie Ground Beef or TVP for meat in this recipe.

1 cup chopped onion
1 T chopped garlic
2 T extra virgin olive oil
1# ground sirloin
(or 3/4 cup dry TVP + 1 c water)
8 oz sliced fresh mushrooms
1 1/2 cups thinly sliced zucchini
1/2 cup very dry red wine

1 cup green peppers, peeled and cut in 1" squares (/peel them with a swivel blade potato peeler)
1 - 26 oz can or jar of your **favorite chunky spaghetti sauce
12 oz spaghetti (try imported whole wheat pasta)
Freshly grated parmesan cheese

Heat oil in very large skillet or non-aluminum dutch oven. Sauté onion and garlic until onion is transparent.

Add mushrooms and cook until they give up their liquid. Add ground beef and cook and stir until no longer red.

Add zucchini and green peppers, and cook an additional 5 minutes or less to soften.

Add spaghetti sauce and wine. Turn heat down to low. Simmer, stirring occasionally, about 15 minutes while cooking and draining spaghetti.

Drain spaghetti and lightly butter it, then top with sauce. Top with freshly grated parmesan. Please do not use the pre grated sawdust-like stuff that comes in green containers in the supermarket

**Try Del Monte Chunky sauce with Italian herbs: It is very good and much lower fat than the fancy name brands.

For another great spaghetti recipe try my DARNED GOOD CHICKEN.

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