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Vegetarian Spaghetti

Microwaverina's picture
Ingredients
  Zucchini slices 1 Pound (4 Cups, 1/4 Inch Slices)
  Canned whole tomatoes 28 Ounce (1 Can)
  Tomato paste 12 Ounce (1 Can)
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
  Dry red wine 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs) (About 1 Medium Sized)
  Garlic 1 Clove (5 gm), finely chopped
  Dried parsley flakes 2 Teaspoon
  Dried oregano leaves 2 Teaspoon
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Hot cooked spaghetti 6 Cup (96 tbs)
  Shredded mozzarella cheese 4 Ounce (1 Cup)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
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.

Recipe Summary

Cuisine: 
European
Method: 
Microwaving
Ingredient: 
Mozzarella

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