Chunky Vegetable Spaghetti
Recipe from Betty Crocker

You can have a veggie-packed, homemade spaghetti dinner on your table in just 15 minutes.


Chunky Vegetable Spaghetti

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Servings: 6 servings
Prep Time: 25 mins
Total Time: 25 mins
Related Categories: Dinner, Spaghetti
 
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Ingredients
  • 1   package
    spaghetti (16 ounces)
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  • 2   tablespoons
    olive or vegetable oil
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  • 2   medium
    zucchini, cut into 1/2-inch slices (2 cups)
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  • 2   medium
    carrots, thinly sliced (1 cup)
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  • 1   cup
    sliced fresh mushrooms
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  • 1   medium
    onion, diced (1/2 cup)
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  • 2   cloves
    garlic, finely chopped
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  • 2   medium
    tomatoes, seeded, cut into 1-inch pieces
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  • 1   jar
    roasted red peppers, drained, coarsely chopped (7 ounces)
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  • 2   cups
    any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce
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  • 1/2   teaspoon
    salt
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  • 1/4   teaspoon
    pepper
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  • 1/4   cup
    chopped fresh or 1 tablespoon dried basil leaves
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  •  
    Shredded or grated Parmesan cheese, if desired
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Directions
1.
Cook and drain spaghetti as directed on package.
2.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender.
3.
Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce.

Tip:
*Find the recipe for the Slow Cooker Spaghetti Sauce on BettyCrocker.com.
Nutrition information
Calories 470 (Calories from Fat 70); Total Fat 8g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 560mg; Total Carbohydrate 84g (Dietary Fiber 8g, Sugars 12g); Protein 16g. Daily Values: Vitamin A 100%; Vitamin C 70%; Calcium 8%; Iron 25%. Exchanges: 4 Starch; 1 Other Carbohydrate; 2 Vegetable; 1 Fat. Carbohydrate Choices: 5 1/2. Percent Daily Values are based on a 2,000 calorie diet
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