|2 tablespoons||Soybean oil|
|1 cup||Diced onion|
|1 cup||Diced zucchini|
|1 cup||Diced red pepper|
|1 cup||Sliced button mushrooms|
|16 ounces||Spaghetti sauce|
|½ teaspoon||Italian seasonings and salt|
|4 cups||Cooked corkscrew pasta|
Heat oil in large non-stick skillet over medium-high heat; stir in onion, zucchini, pepper and mushrooms. Saut until vegetables are crisp-tender.
Add spaghetti sauce and seasonings; mix well. Bring mixture to boil, reduce heat and simmer 5 minutes. Stir in pasta. Makes 4 to 6 servings.
Per serving: 413 calories, 10.3 grams protein, 13⅖ grams fat (29% calories from fat), 64.9 grams carbohydrate, 0 mg cholesterol, 5.3 grams fiber, 841 mg sodium.
Recipe by: 3/99
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