Chunky Vegetable Spaghetti

 

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

• 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.