Ingredients
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
Preparation
Cook and drain spaghetti as directed on package.
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.
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.
