Little Italy Spaghetti
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
onions
chopped |
|
| 1 ½ | tablespoons |
olive oil
|
|
| ½ | teaspoon |
garlic
minced |
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
oregano
|
|
| ½ | teaspoon |
salt
|
|
| 6 | ounces |
tomatoes
finely chopped |
|
| 3 | ounces |
mushrooms
finely chopped |
|
| 3 | ounces |
green bell peppers
finely chopped |
|
| 2 | ounces |
tomato paste
|
|
| 6 | ounces |
spaghetti
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
onions
chopped |
|
| 23 | ml |
olive oil
|
|
| 2.5 | ml |
garlic
minced |
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
oregano
|
|
| 2.5 | ml |
salt
|
|
| 173.4 | ml/g |
tomatoes
finely chopped |
|
| 86.7 | ml/g |
mushrooms
finely chopped |
|
| 86.7 | ml/g |
green bell peppers
finely chopped |
|
| 57.8 | ml/g |
tomato paste
|
|
| 173.4 | ml/g |
spaghetti
cooked |
|
Directions
Sauté onion in a suacepan with olive oil until onions are translucent.
Add garlic, basil, oregano and salt.
Stir.
Add vegetables and tomato paste.
Continue to cook over medium heat, covered, for 15 minutes.
Add spaghetti and toss.
Serve hot.
