Vegetable Spaghetti Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A delicious meatless spaghetti sauce. Fresh vegetables added to sauce are: zucchini, carrots, onion and green bell pepper. Canned vegetable added: sliced mushrooms. Optional ingredient added: red pepper flakes. Also added: 2-(26 oz.) jars of traditional premium spaghetti sauce. Ingredients:
2 tablespoons vegetable oil |
1/2 cup chopped onion |
1 cup diced carrot |
4 cups chopped zucchini, cut into 1/2 inch pieces |
1/2 teaspoon crushed red pepper flakes (optional) |
1 cup chopped green bell pepper |
4 ounces canned sliced mushrooms, drained |
2 (26 ounce) jars traditional premium spaghetti sauce |
cooked spaghetti |
kraft's grated parmesan cheese |
Directions:
1. In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
2. Add the onion, carrots, zucchini, and red pepper flakes.
3. Saute/cook vegetables for 4 minutes; stirring often.
4. Then add the green bell peppers, and cook for 3 minutes more; stirring often.
5. Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
6. 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.
7. Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
8. Note: I have made this twice, once with the red pepper flakes, and once with out. Both ways this tasted very good! My husband really likes it with the red pepper flakes. I love the chunks of fresh vegetables that were in the sauce. I did use an inexpensive brand of spaghetti sauce to make this, which I purchased from Aldi's, (Mama Cozzi Traditional Premium Spaghetii Sauce) and it's a great tasting spaghetti sauce.
9. 10/19/09 Today I made this sauce for a third time, but with a few modifications, and adding cooked meatballs. Instead of adding canned mushrooms, I sauted (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. Also, the meatballs tasted great with the vegetables/pasta sauce.
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