Veghetti (Veggie Spaghetti)

I created (yes, created!) a healthy meatless spaghetti recipe tonight, and it actually turned out really, really well! The hubby even really liked it. It’s been a struggle to find relatively simple and tasty meatless recipes, so I was so excited that we enjoyed this one so much. It seems the cooking genes I inherited from my dad and grandma are finally showing themselves :) .

You’ll notice most of the ingredient amounts are approximations. When I was adding things to the skillet, I didn’t pay attention to the amount (sorry). Also, I’m not sure the sun dried tomatoes added much flavor. We just had some left over from another recipe and needed to use them, so my husband suggested I throw them in the mix as well.

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Ingredients

  • 2 small/medium yellow squash, peeled and diced
  • 1 zucchini, peeled and diced
  • 1 cup mushrooms, chopped (approx.) (I probably would add more next time.)
  • ¼ cup onion, chopped (approx.) (I would probably add more next time.)
  • 2 cloves garlic, minced
  • ¼ cup sun dried tomatoes in oil, drained (approx.)
  • 1½-2 tablespoons extra virgin olive oil (approx.)
  • Pampered Chef Italian Seasoning Mix
  • Salt and pepper, to taste
  • 24 oz spaghetti sauce (I used Ragu’s Tomato, Garlic, and Onion sauce.)
  • 1 box wheat spaghetti noodles

Directions

  1. Heat the olive oil in a medium skillet. In a medium sauce pan, boil water for the noodles. Once the water is boiling, add your noodles and cook until al dente.
  2. Meanwhile, prepare all your veggies. Peel and dice the squash and zucchini, chop the mushrooms and onion, and mince the garlic.
  3. Add the garlic and onion to the hot skillet. Sauté these for a few minutes on medium, stirring occasionally, then add the rest of the prepared veggies (squash, zucchini, and mushrooms). Season with Italian Seasoning Mix, salt, and pepper. Sauté on medium-high, stirring occasionally, until veggies are tender. This seemed to take a while (15-30 minutes?).
  4. Once tender, add the drained sun dried tomatoes and spaghetti sauce. Heat until sauce is warm, stirring occasionally.
  5. Dip up some noodles, add the sauce on top, and enjoy!

Serving Size: This fed my husband and me for supper, and we had enough to feed both of us for lunch the next day. So, the serving size is about 3-4.

What flavorful changes did you make to this recipe?

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