1/2 pound ground round
2 cups low-fat vegetable primavera spaghetti sauce
1 cup water
2 tablespoons tomato paste
1/2 teaspoon crushed red pepper
3 garlic cloves, crushed
1 (14-ounce) can quartered artichoke hearts, drained
4-6 cups hot cooked linguine

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add the spaghetti sauce and the next 4 ingredients, and stir well. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Stir in artichokes; cover and simmer 2 minutes. Serve meat mixture over linguine.

Makes 4-6 Servings
Serving Size: 8 ounces beef mixture and 8 ounces pasta