In a large pot of lightly salted boiling water, cook the spaghetti according to package directions. Drain and set aside.
Meanwhile, in a large skillet over medium-high heat, cook the beef for 7 minutes, or until no longer pink, stirring occasionally.
Add the ginger, garlic, carrots, and zucchini, stirring well to mix. Cook for 5 minutes, or until vegetables are tender, stirring occasionally.
Add the teriyaki sauce and lime juice, stirring well to mix. Add the spaghetti to the beef mixture and toss well to mix.