Veggie Spaghetti
The vegetables replace the meat beautifully in this easy vegetarian sauce. Serving it over whole wheat pasta gives you a high fiber dinner.
Ingredients
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6 ounces dried whole wheat spaghetti
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2 cups chopped vegetables, such as carrots, sweet pepper, zucchini, and/or mushrooms
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1 medium onion, cut into thin wedges
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1 clove garlic, minced
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1 tablespoon olive oil
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1/2 of a 25-ounce jar no-salt-added spaghetti sauce (1 1/2 cups)
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1/2 teaspoon dried basil, crushed
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1/2 teaspoon dried oregano, crushed
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1/4 teaspoon salt
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Dash crushed red pepper
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Crumbled Parmesan cheese or finely shredded Parmesan cheese (optional)
Directions
1.
Prepare spaghetti according to package directions; drain and keep warm.
2.
Meanwhile, in a large skillet cook vegetables, onion, and garlic in hot oil over medium-high heat for 8 to 10 minutes or until vegetables are tender, stirring often. Stir in spaghetti sauce, basil, oregano, salt, and crushed red pepper; heat through.*
3.
Serve sauce over cooked spaghetti. Top with Parmesan cheese, if desired.
4.
* Tip: To disguise vegetables for picky eaters, transfer the sauce to a blender or food processor before heating through. Cover and blend or process the sauce until nearly smooth. Return mixture to skillet and heat through.
5.
Turkey Spaghetti: If desired, cook 8 ounces of raw extra-lean ground turkey breast in a skillet until browned and no pink remains. Add with the spaghetti sauce and heat through.
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