Search
by Ingredient

Fresh summer vegetables that are easy to find in the store or easily grow in your garden make this delicious and succulent spaghetti sauce.

YIELD

4 servings

PREP

20 min

COOK

240 min

READY

260 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
4 4
CLOVES CLOVES GARLIC
or to taste, minced
1 1
MEDIUM MEDIUM ONIONS
chopped
1 1
EACH EACH TOMATO SAUCE
1 jar *
1 237
CUP ML MUSHROOMS
sliced
1 1
MEDIUM MEDIUM SWEET RED BELL PEPPERS
chopped
1 1
MEDIUM MEDIUM SWEET YELLOW BELL PEPPERS
chopped *
1 1
LARGE LARGE GREEN BELL PEPPERS
chopped
1 1
MEDIUM MEDIUM ZUCCHINI
chopped *
1 1
X X SPAGHETTI
1 package *

Directions

Heat the olive oil in a large sauce pan over medium high heat.

Add garlic and onion, stirring, and cook until onion is softened and starts to brown, 5 to 8 minutes.

Stir in the mushrooms, bell peppers and zucchini, and cook until vegetables are tender, about 3 to 5 minutes.

Pour in the tomato sauce and stir well, bring to a boil, then reduce the heat to low and simmer for another 20 minutes.

Meanwhile bring a large pot of salted water to boil, then add the pasta, stirring often, and cook for about 10 minutes or according to the direction on the package.

Pour into a colander in the sink and drain well.

Divide the pasta among the plates and spoon the hot sauce over.

Serve and enjoy!

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 212 19% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1207mg 50%
Total Carbohydrate 14g 14%
Dietary Fiber 11g 42%
Sugars g
Protein 17g
Vitamin A 41% Vitamin C 257%
Calcium 29% Iron 49%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Email this recipe