Vegetarian Spaghetti Recipe
Ingredients
| Spaghetti sauce mix package | 1 | |
| Tomato sauce | 1 Can (10oz) | |
| Water | 1 Cup (16 tbs) | |
| Zucchini | 4 | |
| Eggplant | 1 Small | |
| 1 small green pepper, cut into 1-inch cubes | ||
| 3 medium tomatoes, cut into small wedges | ||
| Salt | 1/2 Teaspoon | |
| Spaghetti | 1/2 Pound, uncooked | |
| Mozzarella cheese | 1/4 Pound, grated | |
Directions
In slow-cooking pot, mix dry spaghetti sauce mix with tomato sauce and water.
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.
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.
Chef
