Post by marlaoh on Nov 8, 2004 9:37:24 GMT -6
VEGETARIAN SPAGHETTI
1 pkg. spaghetti sauce mix
1 (8 oz.) can tomato sauce
1 cup water
4 zucchini
1 small eggplant
1 small green pepper, cut into 1" cubes
3 med. tomatoes, cut into small wedges
½ tsp salt
½ lb uncooked spaghetti
¼ lb mozzarella cheese, grated
In slow-cooking pot, mix dry spaghetti sauce mix with tomato sauce and water.
Cut zucchini into ½ inch crosswise slices.
Peel eggplant; slice thinly, then cut each slice into quarters.
Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce.
Cover and cook on LOW for 4-6 hrs. or until vegetables are tender.
In meantime, cook spaghetti according to pkg. directions; drain well.
When ready to serve, top each serving of spaghetti with vegetable sauce mixture.
Sprinkle with cheese.
Makes 6 servings.
1 pkg. spaghetti sauce mix
1 (8 oz.) can tomato sauce
1 cup water
4 zucchini
1 small eggplant
1 small green pepper, cut into 1" cubes
3 med. tomatoes, cut into small wedges
½ tsp salt
½ lb uncooked spaghetti
¼ lb mozzarella cheese, grated
In slow-cooking pot, mix dry spaghetti sauce mix with tomato sauce and water.
Cut zucchini into ½ inch crosswise slices.
Peel eggplant; slice thinly, then cut each slice into quarters.
Add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce.
Cover and cook on LOW for 4-6 hrs. or until vegetables are tender.
In meantime, cook spaghetti according to pkg. directions; drain well.
When ready to serve, top each serving of spaghetti with vegetable sauce mixture.
Sprinkle with cheese.
Makes 6 servings.