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Vegetarian Spaghetti

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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

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