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Veggie Spaghetti Recipe

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This recipe for Veggie Spaghetti is from The Scales-Tillman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz (1/2 pkg.) Mueller's Thin Spaghetti
2 Tbsp. vegetable or olive oil
1 onion, cut into thin wedges
1 clove garlic, minced or 1 tsp. garlic powder
2 medium green peppers, cut into thin strips
1 medium yellow or red pepper, cut into thin strips
2 1/2 cups mushrooms, sliced (about 8 oz)
1 can (14 1/2 to 16 oz) diced tomatoes, undrained
2 Tbsp. chopped fresh basil or 1 1/2 tsp. dried basil
1/4 tsp. ground pepper
1/4 cup of grated Parmesan cheese
Directions:
Directions:
Boil water (2 quarts)
Add salt (optional)
Add spaghetti. Boil uncovered, stirring occasionally, 8 to 9 minutes or until desired tenderness; drain, cover and set aside.
In large skillet, heat oil over medium high heat.
Add onion and garlic, cook, stirring, 1 minute.
Add pepper strips and mushrooms, cook 2 minutes
Add undrained tomatoes, basil and pepper, bring to a boil.
Reduce heat to low, simmer 5 minutes.
toss with spaghetti and Parmesan.

 

 

 

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