Use homemade or store-bought marinara sauce, a few fresh vegetables and pasta to make this quick, easy and tasty one-pan meal that’s ideal for a busy week-day supper.
YIELD
2 servingsPREP
10 minCOOK
18 minREADY
30 minIngredients
Directions
Bring a large pot of sauteed water to a boil.
Boil the spaghettini for about 12 minutes or until desired consistency.
Drain well, return the pasta to the pot. Set aside.
Meanwhile heat the oil in a medium nonstick skillet over medium heat until hot.
Add the onions, stirring often, and cook for about 5 minuts, or until onions are browned and soft.
Add the mushrooms, and cook for another 5 to 7 minutes until mushrooms are browned.
Stir in the garlic, bell peppers and celeries, and cook for another 3 to 4 minutes, or until the vegetables are tender but still remain some crunch.
Season to taste with salt and black pepper.
Return the pot with pasta to stove under medium heat.
Add the cooked vegetables into the pasta, pour the marinara sauce into the pot.
Mix until everything is well combined and cook for about 2 minutes until heated through.
Serve warm.
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