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Spaghetti With Vegetables

chef.david.galeano's picture
Ingredients
  Dry spaghetti mix 1 1⁄2 Ounce (1 Package)
  Water 1 Cup (16 tbs)
  Canned tomato sauce 8 Ounce
  Tomato sauce 8 Ounce (1 Can)
  Eggplant 1 , halved
  Eggplant 1 , peeled, halved, sliced thin
  Zucchini 4 , cut in 1/2-inch slices
  Tomatoes 3 , cubed
  Green pepper To Taste, cubed
  Green pepper 1 , seeded, cubed
  Salt 1⁄2 Teaspoon
  Cooked spaghetti 1 Cup (16 tbs)
Directions

MAKING
1. In a slow cooker or crock pot, combine all the vegetables.
2. In a bowl, dissolve the spaghetti mix in water and blend in the tomato sauce.
3. Pour the liquid the over the vegetables and stir to mix well.
4. Close the pot with its lid.
5. Cook the vegetables on HIGH for about 2 hours or if you have ample of time on hand, cook on low for about 4 hours.

SERVING
6. On serving plate, pile hot boiled spaghetti and spoon the vegetables and sauce over it.
7. Top with a little grated cheese if you like.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
180 Minutes
Ready In: 
190 Minutes
Servings: 
4

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