Ingredients:
• 8 oz. whole-wheat spaghetti
• 2 Tablespoons canola oil
• 2 1/2 Teaspoons chili powder
• 1 12 oz. pkg refrigerated precooked veggie ground round
• 2 cups pasta sauce
• 1 can red kidney beans, rinsed
• 1 1/4 Cups water
• Chopped tomato and shredded Cheddar cheese (toppings)
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Preparation:
Bring a large covered pot of water to boil. Add spaghetti and cook as directed on package. Drain well.
Heat oil in a large nonstick skillet over medium-low heat. Add chili powder; cook 30 seconds. Add veggie ground round, pasta sauce, beans and water. Bring to a boil; breaking up chunks of ground round, reduce heat, stirring occasionally, simmer 5 minutes. Spoon over pasta; spoon on Toppings. |
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