| 1 | package (16 oz) spaghetti |
| 2 | tablespoons olive or vegetable oil |
| 2 | medium zucchini, cut into 1/2-inch slices (2 cups) |
| 2 | medium carrots, thinly sliced (1 cup) |
| 1 | cup sliced fresh mushrooms |
| 1 | medium onion, diced (1/2 cup) |
| 2 | cloves garlic, finely chopped |
| 2 | medium tomatoes, seeded, cut into 1-inch pieces |
| 1 | jar (7 oz) roasted red peppers, drained, coarsely chopped |
| 2 | cups any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce* |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/4 | cup chopped fresh or 1 tablespoon dried basil leaves |
| Shredded or grated Parmesan cheese, if desired |
Serve with...
"Healthified" Tiramisu Parfaits
Total Time:
1 hour 30 min
| 1. | Cook and drain spaghetti as directed on package. |
| 2. | Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add zucchini, carrots, mushrooms, onions and garlic; cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender. |
| 3. | Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in basil. Serve sauce over spaghetti. Sprinkle with cheese. Makes about 5 1/2 cups sauce. |
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| Add cooked meatballs from the Betty Crocker Easy Meatballs recipe to spaghetti sauce and heat thoroughly for a meaty dinner. |
Nutrition Information:
470 ( 70); 8g ( 1g, 0g); 0mg; 560mg; 84g ( 8g, 12g); 16g 100%; 70%; 8%; 25% 4 ; 1 ; 2 ; 1 5 1/2