Beefy Tomato, Spinach, and Zucchini Pasta with Bell Peppers
A hearty pasta dish featuring a rich marinara sauce, fresh spinach, ground beef, colorful bell peppers, and zucchini, perfect for a filling dinner. The bell peppers and zucchini add a sweet crunch, while the ground beef provides a savory depth to the dish.
Bring a large pot of salted water to a boil.
Add 12 ounces of spaghetti to the boiling water and cook according to package instructions until al dente.
Drain the pasta and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add 1 medium onion, chopped, and sauté until translucent, about 3 minutes.
Add 2 cloves of garlic, minced, and sauté for another minute.
Add 1 pound of ground beef to the skillet and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Stir in 1 jar (24 ounces) of Rao's marinara sauce.
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Add 1 cup of bell peppers, chopped, and 1 medium zucchini, chopped, and simmer the sauce for 5 minutes, stirring occasionally.
Add 2 cups of fresh spinach to the sauce and cook until wilted, about 2 minutes.
Add the cooked pasta to the sauce and toss to combine.
Serve the pasta topped with 1/4 cup of grated Parmesan cheese.
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