Garden Veggie Spaghetti Recipe

Name: Garden Veggie Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 2 potatoes; 2 large carrots; 12 zucchini; ½ cup mushroom; 6 ounces tomato paste; 4 (8 ounce) cans tomato sauce; 1 -2 teaspoon italian seasoning; 1 teaspoon salt (optional); 1 teaspoon onion salt; 2 garlic cloves; 2 stalks celery

Servings: persons

1 lb ground beef
2 potatoes
2 large carrots
12 zucchini
½ cup mushroom
6 ounces tomato paste
4 (8 ounce) cans tomato sauce
1 -2 teaspoon italian seasoning
1 teaspoon salt (optional)
1 teaspoon onion salt
2 garlic cloves
2 stalks celery

1
Brown ground beef half way then add potatoes, carrots, cook until tender.
2
Add spices, onions, zucchini, mushrooms and celery, cook until celery is soft.
3
Follow packet directions on spaghetti mix if using, or add the 4 cans tomato sauce and 1 6 oz.
4
tomato paste.
5
Simmer for about 15 min if freezing or 40 minutes if serving fresh.
6
Cook noodles half way if freezing.
7
Put sauce in freezer bag and freeze.
8
Thaw, Cook noodles 5 minutes in boiling water and warm sauce in microwave or on stove.
9
Enjoy.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb ground beef, 2 potatoes, 2 large carrots, 12 zucchini, and more.

Yes, Garden Veggie Spaghetti falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Veggie Spaghetti

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