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Vegetarian Spaghetti Recipe
|Spaghetti sauce mix||1 1⁄2 Ounce (1 Package)|
|Tomato sauce||8 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Green pepper||1 Small, cut into 1 inch cubes|
|Tomatoes||3 Medium, cut into small wedges|
|Spaghetti||1⁄2 Pound, uncooked|
|Mozzarella cheese||1⁄4 Pound, grated|
Calories 257 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.3%
Saturated Fat 2.7 g13.4%
Trans Fat 0 g
Cholesterol 14.9 mg
Sodium 342.3 mg14.3%
Total Carbohydrates 44 g14.5%
Dietary Fiber 5.1 g20.6%
Sugars 8.2 g
Protein 13 g26.4%
Vitamin A 23.5% Vitamin C 78.3%
Calcium 14.9% Iron 14.3%
*Based on a 2000 Calorie diet
Cut zucchini into 1/2-inch crosswise slices.
Peel eggplant; slice thinly, then cut each slice into quarters.
Add zucchini, eggplant, green pepper, tomatoes, and salt to spaghetti sauce.
Cover and cook on low for 4 to 6 hours or until vegetables are tender.
In meantime, cook spaghetti according to package directions; drain well.
When ready to serve, top each serving of spaghetti with vegetable-sauce mixture.
Sprinkle with cheese.
May be served as main dish or as accompaniment to thinly sliced roast beef.
Makes 6 servings.