This dish gives a new meaning to the phrase Spaghetti Western! Southwest Spaghetti infuses traditional Italian marinara with the heat and smokiness of spices straight from the blazing plains. Yet it retains the tender pasta, bright tomato flavor, and juicy beef, plus some zucchini for a touch of garden freshness. Southwest Spaghetti blazes new trails in fusion cuisine, and your tastebuds will be itching to put on their spurs!
Ingredients• 3/4 pound lean ground beef, 90% lean • 2 1/4 cups of water • 1 (15-ounce) can of tomato sauce • 2 teaspoons chili powder • 1/2 teaspoon garlic powder • 1/2 teaspoon ground cumin • 1/8 teaspoon salt • 1 (7-ounce) package of thin spaghetti, broken into thirds • 1 pound zucchini, cut into chunks • 1/2 cup cheddar cheese, shredded
In a large skillet, cook the beef over medium heat until no longer pink, about 6-8 minutes.
Drain the fat from the skillet. Transfer the beef to a plate.
In the same skillet, combine the water, tomato sauce, chili powder, garlic powder, cumin, and salt. Bring the mixture to a boil.
Stir in the spaghetti. Bring the mixture to a boil once again. Boil for 6 minutes.
Add the zucchini to the skillet. Cook until the spaghetti and zucchini are tender, stirring several times, about 4-5 minutes.
Stir in the beef and heat through.
Sprinkle with cheddar cheese.