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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I made this and served with garlic bread to dip in it. So good on a cold day! Ingredients:
2 t evoo |
1 medium onion chopped |
1 can 8oz mushrooms drained ( can use fresh ) |
1 red pepper chopped |
1 medium zucchini or yellow squash chopped |
3 garlic cloves minced |
3 1/2 cups chicken broth |
1 can/jar your favorite spaghetti sauce |
1/8-1/4 tsp red pepper flakes |
1/2 bag cooked spiral noodles |
2 cups half and half |
1/4 cup chopped fresh basil (so important) |
Directions:
1. Add oil to large pot on medium heat.
2. Cook onion until translucent (4min).
3. Add Garlic, Mushrooms, Pepper, and zucchini.
4. Cook and stir 3 min
5. Add broth, spaghetti sauce, and red pepper flakes.
6. Change to high heat and bring to boil.
7. Reduce heat. Cover. Simmer 30 min
8. Add basil and noodles.
9. Stir in half and half. Cover.
10. Reduce to medium low and cook 5 minutes until heated through.
11. Sprinkle with mozzerella cheese if you want when done.
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