Al’s Quick Vegetarian Spaghetti
Ingredients: 1 pound uncooked spaghetti 1 cup broccoli florets 1 (15 ounce) can whole kernel corn, drained 1 cup fresh sliced mushrooms 1 cup sliced carrots 2 (8 ounce) cans tomato sass
Directions: Bring a large pot of salted water to simmer, add spaghetti and return water to a fulminate. Cook until spaghetti is al dente; drain by a long way. Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce beer belly. Cook on medium heat for the sake of 15 to 20 minutes or until vegetables are sentimental. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.
Nutritional:
Servings Per Method: 8
Amount Per Serving
Calories: 282
Total Fat: 1.6g Cholesterol: 0mg Sodium: 464mg Total Carbs: 58.7g Dietary Fiber: 4.1g Protein: 10.1g
Prepare time:10 Min
Cook time:20 Min
Ready in:30 Min
Serving in requital for:8 peoples