Veggie Spaghetti

The vegetables replace the meat beautifully in this easy vegetarian sauce. Serving it over whole wheat pasta gives you a high fiber dinner.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Cook: 20 mins
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Veggie Spaghetti
Ingredients
6
ounces dried whole wheat spaghetti
2
cups chopped vegetables, such as carrots, sweet pepper, zucchini, and/or mushrooms
1
medium onion, cut into thin wedges
1
clove garlic, minced
1
tablespoon olive oil
1/2
25 ounce jar no-salt-added spaghetti sauce (1 1/2 cups)
1/2
teaspoon dried basil, crushed
1/2
teaspoon dried oregano, crushed
1/4
teaspoon salt
 
crushed red pepper
 
Crumbled Parmesan cheese or finely shredded Parmesan cheese (optional)
Directions
  1. Prepare spaghetti according to package directions; drain and keep warm.
  2. Meanwhile, in a large skillet cook vegetables, onion, and garlic in hot oil over medium-high heat for 8 to 10 minutes or until vegetables are tender, stirring often. Stir in spaghetti sauce, basil, oregano, salt, and crushed red pepper; heat through.*
  3. Serve sauce over cooked spaghetti. Top with Parmesan cheese, if desired.
From the Test Kitchen
* Tip:

To disguise vegetables for picky eaters, transfer the sauce to a blender or food processor before heating through. Cover and blend or process the sauce until nearly smooth. Return mixture to skillet and heat through.

Turkey Spaghetti:

If desired, cook 8 ounces of raw extra-lean ground turkey breast in a skillet until browned and no pink remains. Add with the spaghetti sauce and heat through.

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