Vegetarian Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Cans Diced Tomatoes1 small can Tomato Paste1 small can Sliced Mushrooms1 onion, diced4 cloves minced garlic1/2 Green Pepper, diced1-2 Carrots, shredded1 Large Zucchini, shredded1/4 cup chopped fresh Basil (dried is ok, 2 TBS)2 Tsp Splenda1 Box of Whole Wheat Pasta of your choice ( I like thin spaghetti)Salt and Pepper to taste1 TBS Olive Oil
Prep: Dice onion, mince garlic, chop pepper, shred carrot and zucchini, drain and cut mushrooms into small dices, add all ingredients into a large sauce pan heated with the olive oil. Stir/saute until vegetables are soft. Add tomatos and juice, tomato paste and splenda. Season with Salt and Pepper as desired. Stir and simmer for 20 minutes. Meanwhile, cook pasta according to box directions. When al dente, drain pasta and add to sauce. Add in basil. Stir to combine. Goes well with salad.
Number of Servings: 6
Recipe submitted by SparkPeople user DONTBOXMEIN.
Number of Servings: 6
Recipe submitted by SparkPeople user DONTBOXMEIN.
Nutritional Info Amount Per Serving
- Calories: 313.3
- Total Fat: 1.0 g
- Cholesterol: 18.8 mg
- Sodium: 1,454.0 mg
- Total Carbs: 68.7 g
- Dietary Fiber: 6.3 g
- Protein: 9.4 g
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