Vegetable Spaghetti Food

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

SPAGHETTI WITH VEGETABLES

Steps:

• In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
• Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
• Stir in 3 tablespoons margarine until melted.
• Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
• Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.

VEGETABLE SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender., Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

ROASTED VEGETABLE PASTA

Steps:

• Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Meanwhile, toss the zucchini and asparagus with 1 1/2 tablespoons olive oil on a rimmed baking sheet; season with salt and pepper. Roast until tender, about 20 minutes. Heat the remaining 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, about 8 minutes. Add the garlic and cook 30 more seconds. Increase the heat to medium high, add the tomatoes and simmer, stirring occasionally, 15 minutes. Remove from the heat and stir in the cheese. Meanwhile, add the linguine to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta and add to the skillet with the sauce. Add the roasted vegetables and the reserved cooking water; toss to combine, then stir in the basil. Divide among bowls and top with more cheese.

VEGETABLE SPAGHETTI SAUCE

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
• Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
• Cover and cook on low heat setting 8 to 10 hours.
• Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.

VEGETABLE SPAGHETTI BAKE

Steps:

• Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
• Saute zucchini and next 5 ingredients in oil until tender.
• Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
• Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
• Cover with remaining sauce and sprinkle with parmesan cheese.
• Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
• Let stand 10 minutes before serving.
• Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.

VEGETABLE SPAGHETTI SAUCE

Steps:

• In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
• Add the onion, carrots, zucchini, and red pepper flakes.
• Saute/cook vegetables for 4 minutes; stirring often.
• Then add the green bell peppers, and cook for 3 minutes more; stirring often.
• Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
• When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
• Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
• *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.

GARDEN VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except cheese; cook until hot.
• Serve vegetable mixture over spaghetti. Sprinkle with cheese.

SPAGHETTI SAUCE WITH GROUND BEEF

Steps:

• Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
• Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

VEGETABLE SPAGHETTI SAUCE

Steps:

• In a large saucepan, heat oil over medium-high heat.
• Add zucchini, onion, carrot, and garlic.
• Cook for 10 minutes or until onions are tender.
• Stir frequently.
• Break up tomatoes; add tomatoes and liquid, tomato sauce, mushrooms and liquid, tomato sauce, mushrooms and liquid, and seasonings to cooked vegetables.
• Cover and simmer for 2 hours or until sauce thickened; stir occasionally.
• Beef and Vegetable Sauce Variation: Cook 1/2 pound lean ground beef until brown and crumbly; drain fat. Add to cooked vegetables and cook as recipe directs. Makes 8 servings.

GARDEN VEGETABLE SPAGHETTI

Steps:

• Cook and drain spaghetti as directed on package.
• While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
• Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.

CHUNKY VEGETABLE SPAGHETTI

Steps:

• 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.