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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