Spaghetti with Vegetables
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
spaghetti
|
*
|
| 1 | large |
sweet red bell peppers
|
*
|
| 1 | large |
onions
|
|
| 4 | small |
zucchini
|
|
| 8 | ounces |
mushrooms
fresh |
|
| 1 | Jar |
pasta sauce
|
* |
| 1 | x |
Parmesan cheese
soy |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | box |
spaghetti
|
*
|
| 1 | large |
sweet red bell peppers
|
*
|
| 1 | large |
onions
|
|
| 4 | small |
zucchini
|
|
| 231.2 | ml/g |
mushrooms
fresh |
|
| 1 | Jar |
pasta sauce
|
* |
| 1 | x |
Parmesan cheese
soy |
*
|
Directions
Sauté big chunks from a bell pepper, a large onion and 3 to 4 small zuccinis along with 8 oz slices fresh mushrooms.
Add a jar (sometimes two if I overdid the veggies) of spaghetti sauce.
Serve over thin spaghetti and top with paramesan.
