Spaghetti with Vegetables
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
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 |
*
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
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.
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