You are here

Vegetarian Spaghetti

admin's picture
Ingredients
  Spaghetti sauce mix 1 1⁄2 Ounce (1 Package)
  Tomato sauce 8 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Zucchini 4
  Eggplant 1 Small
  Green pepper 1 Small, cut into 1 inch cubes
  Tomatoes 3 Medium, 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Slow Cooked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Preparation Time: 
30 Minutes
Servings: 
6

Rate It

Your rating: None
4.109375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

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 mg5%

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

0 Comments

Vegetarian Spaghetti Recipe