Cook the ground beef in a heavy skillet until browned, about 5-10 minutes, chopping and stirring often. (I love my cast iron skillet!)
When the ground beef is browned, drain off the excess fat.
With the pan on low-medium heat, add garlic, oregano, onion powder, and paprika and cook until garlic softens (about 2 minutes).
Add black pepper, tomato paste, beef broth and stir to mix together. I like to use my silicone spatula for this, but you could also use a whisk to get the tomato paste smooth.
Once mixed together, add corn and zucchini and stir in. Cover and simmer on low-medium for 20-30 minutes, stirring occasionally.
While sauce is simmering, cook your pasta according to package directions. This sauce is enough for one pound of pasta.
After 20-30 minutes of simmering, uncover sauce, turn off heat, and let sit 5 minutes before serving over pasta (or mixed in if you prefer).
Enjoy with my yummy Cheese Toast and side salad for a complete, wholesome, satisfying meal!