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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Veggie Spaghetti

Makes: 4 servings
Prep 25 mins Cook 20 mins
Veggie Spaghetti
  • 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)

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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