1 lb (450 g) lean ground beef 1 garlic clove, minced 2 cups sliced mushrooms 1 cup chopped onion 1 cup chopped green bell pepper 1 28 oz can tomatoes, undrained 1 cup water 12 oz broken spaghetti 1 1/2 tsp Italian seasoning 1 tbsp balsamic vinegar or Red wine vinegar 1 Pinch of salt 2 cups light shredded Mozzarella cheese 1/4 cup light grated Parmesan cheese Chopped fresh basil, (optional)
In a large skillet sauté beef over medium-high heat, breaking it up
with a spoon; drain off any fat. Add garlic, mushrooms, onion, green
bell pepper, Italian seasoning and salt. Cook stirring occasionally, for
about 5 minutes or until vegetables have softened.
Stir in
diced tomatoes, water and broken spaghetti; bring to boil. Reduce heat;
cover and simmer, stirring occasionally, for about 15 minutes or until
pasta is tender. Stir in balsamic vinegar, mozzarella and Parmesan
cheese; stir until cheese is melted. Serve sprinkled with fresh basil
(if using).
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