Spaghetti with Meat Sauce and Zucchini

I found this recipe in Newsday, earlier this year 2013.

Spaghetti with Meat Sauce Recipe

Spaghetti with Meat Sauce

8 oz. multi grain spaghetti

1 Tbsp. olive oil

1 cup chopped onion

2 cloves garlic, minced

½ tsp. basil

½ tsp. salt

½ tsp. thyme

1 lb. lean ground sirloin

1 (28 oz.) can diced tomatoes

8 oz. zucchini, cut into 1-inch pieces

¼ cup grated Parmesan

Bring a large pot of lightly salted water to a boil.  Add the spaghetti and cook, according to package directions, until the pasta is al dente.  Drain.

Heat oil in a large, nonstick skillet over medium high.  Add onion, garlic, basil, salt and thyme and cook, stirring occasionally, for 3 to 4 minutes, until somewhat translucent.  Add meat and cook, stirring to break into crumbles, until no longer pink.  Add tomatoes and continue cooking, stirring occasionally, 5 minutes longer, or until the sauce begins to thicken.  Add zucchini and cook, stirring occasionally, until crisp-tender, about 4 minutes.

Toss the pasta and sauce together, spoon onto plates, and top each serving with the cheese.  Serve immediately.          4 servings

(Recipe for Spaghetti with Meat Sauce was in Newsday, Thursday, January 3, 2013)