Pasta with spaghetti sauce

Yield: 1 servings

Measure Ingredient
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
⅛ teaspoon Pepper
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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