Sharing my quick weeknight spaghetti with you today!

There’s nothing like a quick weeknight spaghetti!

Had this for dinner recently and my boys went nuts for it. If you don’t have time to make homemade sauce, this one is great. I love the classico sauce and whole wheat Barilla spaghetti noodles. Here’s the recipe.

2 Tablespoons extra virgin olive oil
1 small onion, finely chopped
1/2 red bell pepper finely diced
2 cloves garlic, minced
1 small jar marinated artichoke hearts, chopped (optional, but they are delicious in the sauce)
1 lb lean ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic salt (lawry’s is good)
1 jar Classico sauce of choice, I used the florentine
1/2 Cup water swished in the jar to get remaining sauce on sides
1 lb Barilla whole wheat pasta cooked and drizzled with olive oil to prevent sticking

1. Place olive oil in a large skillet or pan over medium heat. Saute onions, bell pepper and garlic until softened, about 5-8 minutes. Stir in beef, salt, pepper and garlic salt. Cook until browned. Add sauce and water. Simmer for 10 minutes or until heated through. Season to taste if needs more seasonings.

2. Cook pasta according to package directions and serve with sauce. Sprinkle with parmesan cheese and serve with garlic bread.

6 servings