Vegetarian Spaghetti

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 Minutes

Servings: 8

Adapted from a recipe in the newspaper which we enjoyed! This makes a lot of sauce - first time ever making sauce in the microwave and it came out great and quick too! The pasta took longer to cook than the sauce! Note: the original recipe called for 2 tablespoons Italian seasoning which I didn't have so I subbed 1 T basil and 1 T oregano

Ingredients:

10 ounces vegetables, crumbles

1 tablespoon olive oil

1 zucchini, peeled and minced

8 mixed mushrooms, diced

1 (10 ounce) package frozen mixed vegetables

1 tablespoon worcestershire sauce

1 teaspoon salt, divided

2 teaspoons pepper, divided

1 tablespoon dried basil (see note in description)

1 tablespoon dried oregano

1/2 teaspoon nutmeg, ground

1/2 teaspoon cayenne pepper

16 ounces pasta sauce (i used sauce from the freezer so i guess-estimating it was 16 ounces but may have been more or less)

1 (16 ounce) jar salsa (i used medium heat salsa)

1/2 teaspoon sugar substitute (splenda)

12 ounces whole-wheat spaghetti (or your favorite pasta)

parmesan cheese (optional)

Directions:

1. Prepare pasta according to package directions while preparing sauce.
2. In a large microwave-safe bowl combine first 12 ingredients (veggi crumbles - cayenne). Microwave on medium high for 5-10 minutes (I think I microed it for 8 minutes).
3. Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
4. Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.

By RecipeOfHealth.com