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1 lb. lean ground beef (93% lean)

1/2 medium onion, sliced into thin strips

2 cloves garlic, minced

1 1/2 tsp. dried basil or 2 Tbsp. chopped fresh basil

1 1/2 tsp. dried oregano or 1 Tbsp. chopped fresh oregano

4 cups College Inn® Beef Broth

2 cans (14.5 oz. each) diced tomatoes, undrained

12 oz. dry thin spaghetti, broken in half

1 1/2 cups sliced zucchini, about 2 small

Grated Parmesan cheese, optional

sliced fresh basil, optional


  1. Combine beef, onion, garlic and herbs in a large deep skillet. Cook over medium-high heat until beef is browned. Drain any excess fat.
  2. Add broth and tomatoes. Bring to a boil over high heat. Stir in pasta and return to a boil; reduce heat to medium-high. Boil gently, uncovered, stirring frequently to keep pasta from sticking together. (Pasta may need to cook 1 to 2 minutes longer than package directions). Add zucchini during last 2 minutes of pasta cook time.
  3. Serve topped with Parmesan and basil, if desired.