1/2 pound of ground chuck 1 cup of chopped onion 1 cup of chopped green pepper 1/2 pound of fresh mushrooms, sliced vegetable cooking spray one 24 ounce can of tomato juice 1 bay leaf 1/2 teaspoon of salt 1/2 teaspoon of dried whole thyme 6 ounces of corkscrew pasta, uncooked 2 medium zucchini, thinly sliced
Combine the ground chuck, onion, green pepper, and mushrooms in a large Dutch oven coated with cooking spray. Cook over medium het 5 minutes or until meat is browned, stirring to crumble. Add tomato juice, bay leaf, salt, thyme and pasta. Cover and cook 5 minutes, stirring occasionally. Add zucchini and cook 5 minutes or until zucchini is tender. Remove and discard bay leaf before serving. 6 servings
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