Sunday Recipe Makeover: Veggie Spaghetti

This veggie spaghetti recipe is a great way to add in more veggies to your diet. It also is a great way to build a meal on a budget. The veggies really bulk up the meal and you’ll never miss that you are using half the amount of ground beef or ground turkey.  If you like, you can omit the meat all together.

Ingredients

1 package (16 oz) spaghetti

½ lbs ground beef or ground turkey

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

½ teaspoon salt

¼ teaspoon pepper

¼ cup chopped fresh or 1 tablespoon dried basil leaves

Shredded or grated Parmesan cheese, if desired

Directions

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 tender but not mushy.

Stir in remaining ingredients except basil and cheese. Cook 3 to 5 minutes, stirring occasionally, until hot. Stir in the fresh basil. Serve sauce over spaghetti or other noodles. Sprinkle with cheese if you like. Makes about 5 1/2 cups sauce. This sauce will also freeze for up to six months.

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