Dinner: Vegetarian Spaghetti
Spaghetti pasta in tomato sauces with plenty of healthy veggies.
Ingredients
1 3/4 cups tomato sauce
1 large green summer squash
1 large yellow summer squash
1 cup diced portobello mushrooms
4 tbsps olive oil
1 large green pepper
1 cup chopped onion
3 cloves garlic
8 oz dry spaghetti
3/4 cup parmesan cheese
Instructions
1. Sauté minced vegetables in olive oil until clear.
2. Add canned sauce. Simmer on low 1 hour.
3. Prepare the spaghetti noodles according to directions. Rinse in clear hot water and drain.
4. Serve together with parmesan cheese.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 325 | ||
| Fat 12.78 | ||
| Carbohydrate 42.78 | ||
| Protein 11.92 | ||
