Ingredients

Directions

Prep: 1. Bring a large pot of salted water to a boil. 2. Cut off the ends of zucchini and then dice into half-inch cubes. 3. Dice onions. 4. Mince garlic. 5. If using fresh Thyme, strip the leaves from the stems and mince the leaves. Discard stems. Cook: 1. Brown the ground beef in a large pan over medium-high heat, then season with salt and pepper. If desired, you can add a large drizzle of olive oil beforehand to aid in the process. 2. Once the water is boiling, add the spaghetti and cook, stirring occasionally (10-12 minutes). Reserve 1 cup of pasta water before draining. 3. After beef is browned, add onions and zucchini to the pan. Cook, stirring frequently, until softened (about 5 minutes) 4. Add garlic, thyme, Italian seasoning, and soy sauce. Cook until fragrant (30-60 seconds) 5. Add tomatoes and reserved pasta water to the meat pan, then season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Let simmer until thickened (at least 5 minutes, but longer is better). 6.Add spaghetti to the pan and toss to combine. 7. Spoon onto plates, and sprinkle parmesan on top. Add chili flakes as desired for heat. Note: The image is not mine, but is somewhat representative of what this should look like.