Meaty Tomato and Zucchini Pasta

1/2 pound extra-lean ground beef or turkey
1/2 cup parmesan cheese
1 onion, finely chopped
2 garlic cloves, minced
3 small zucchini, halved lengthwise and sliced
2 cans (32 ounces) Italian-style diced tomatoes
1/4 teaspoon sugar
1/4-1/2 cup basil
Salt and pepper to taste
About 3/4 package of elbow noodles or other noodles of your choice

Cook noodles, drain, and set aside.

In large pan, cook meat with salt and pepper and drain grease. Add onion and garlic and cook 5 minutes or until onion is tender. Stir in zuchinni, diced tomatoes and juice, sugar, and parmesan. Heat to boiling. Reduce heat to low, cover, and cook about 20 minutes. Stir in basil, salt and pepper, and noodles.

This is Kim Mustill's recipe with slight alterations to make it easier.
I like this recipe because it makes it easy to get in a couple servings of vegetables.