1 pound ground round
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 zucchini, cut into ½ -inch cubes
4 ounces dry vermicelli, broken into 2-inch pieces
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can no-salt-added whole tomatoes
2 ½ cups reduced-sodium tomato juice
1 cup fresh spinach leaves, coarsely chopped
¼ cup grated Parmesan cheese
Spray a large (12-inch) skillet with nonstick cooking spray. Cook ground beef, onion and garlic in skillet over medium heat, stirring occasionally, until meat is browned and onion is tender. Drain and set aside.
Return skillet to heat and add olive oil. Add mushrooms, green pepper and zucchini; stir-fry 2 to 3 minutes. Add dry vermicelli pieces. Cook, stirring occasionally and very gently, until pasta is golden-brown and vegetables are crisp-tender.
Spoon cooked meat into skillet over pasta and vegetables. Add seasonings, tomatoes and tomato juice. Cover, reduce heat to low, and simmer 20 minutes.
Stir in spinach, cover and continue to cook 5 minutes. Sprinkle with Parmesan just before serving. Makes six servings.
PER SERVING: Calories 338 (44% fat) Fat 17 g (6 g sat) Cholesterol 55 mg Sodium 324 mg Fiber 3 g Carbohydrates 29 g Protein 20 g
SOURCE: Kansas City Star