Spaghetti pasta in tomato sauces with plenty of healthy veggies.
1 large green summer squash
1 large yellow summer squash
3/4 cup parmesan cheese
4 tbsps olive oil
3 cloves garlic
1 cup diced portobello mushrooms
1 cup chopped onion
1 <span class="measurestring" title="large (2-1/4 per lb, approx 3-3/4" long, 3" dia)">large</span> green pepper
1 3/4 cups tomato sauce
8 oz dry spaghetti
Sauté minced vegetables in olive oil until clear.
Add canned sauce. Simmer on low 1 hour.
Prepare the spaghetti noodles according to directions. Rinse in clear hot water and drain.
Serve together with parmesan cheese.
in 1 serving of Vegetarian Spaghetti.
, 51% carbs, 14% protein.
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