Veggie Spaghetti


4 servings


8 ounces (1/2 package) Mueller's® Thin Spaghetti
2 tablespoons vegetable or olive oil
1 onion, cut into thin wedges
1 clove garlic, minced or 1 teaspoon garlic powder
2 medium green peppers, cut into thin strips
1 medium yellow or red pepper, cut into thin strips
2 1/2 cups mushrooms, sliced (about 8 ounces)
1 can (14 1/2 to 16 ounces) diced tomatoes, undrained
2 tablespoons chopped fresh basil or 1 1/2 teaspoon dried basil
1/4 teaspoon ground pepper
1/4 cup grated Parmesan cheese


Cook Thin Spaghetti according to package directions. Drain, cover and set aside.

In a large skillet heat oil over medium high heat. Add onion and garlic; cook, stirring 1 minutes. Add pepper strips and mushrooms; cook 2 minutes. Add undrained tomatoes, basil and pepper; bring to a boil. Reduce heat to low; simmer 5 minutes. Toss with Thin Spaghetti and Parmesan.

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