Classico(R) Veggie Spaghetti |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The vegetables replace the meat beautifully in this easy vegetarian Classico® Tomato and Basil pasta sauce. Serving it over whole wheat pasta gives you a high fiber dinner. 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 (24 ounce) jar classico® tomato and basil pasta sauce |
1/2 teaspoon dried basil, crushed |
1/2 teaspoon dried oregano, crushed |
1/4 teaspoon salt |
dash 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 Classico® Tomato and Basil pasta sauce, basil, oregano, salt, and crushed red pepper; heat through.*
3. Serve Classico® Tomato and Basil pasta sauce over cooked spaghetti. Top with Parmesan cheese, if desired.
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