Vegetarian Spaghetti Recipe
Ingredients
| Zucchini | 4 Cup (16 tbs) | |
| Whole tomatoes | 1 Can (10oz) | |
| Tomato Paste | 1 Can (10oz) | |
| Mushroom | 1 Can (10oz), drained | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Parsley flakes | 2 Teaspoon, dried | |
| Oregano leaves | 2 Teaspoon, dried | |
| Sugar | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 6 cups hot cooked spaghetti | ||
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
Directions
Mix zucchini and tomatoes (with liquid).
Break up tomatoes with fork.
Stir in remaining ingredients except spaghetti and cheeses in 3-quart casserole.
Cover tightly and microwave on high (100%) 8 minutes; stir.
Cover and microwave until zucchini is tender and mixture is bubbly, 8 to 12 minutes longer.
Break up tomatoes with fork.
Stir in remaining ingredients except spaghetti and cheeses in 3-quart casserole.
Cover tightly and microwave on high (100%) 8 minutes; stir.
Cover and microwave until zucchini is tender and mixture is bubbly, 8 to 12 minutes longer.
Chef
