Bulked-Up Spaghetti
 

I thought I might share this idea for getting more veggies into a meal.

Whenever I make spaghetti I add 1/2 sliced onion, 1 sliced green pepper, and a handful of sliced mushrooms, sautee them in a pan in a T of olive oil, then simmer them in my favorite spaghetti sauce before adding this to the noodles (won't need as much pasta this way). It's my favorite way to make spaghetti and now I always have to make it this way.

I never make pasta in a red sauce without adding bell pepper, sliced onion, and zucchini. So good!

You can also roast all three, plus some eggplant, and get a FABULOUS chunky roasted vegetable sauce. mmmm.

Sounds good. I love spinach!

I've been adding diced zucchini to my spaghetti sauce. This works well for having zucchini in the background and passing muster with the non-veggie crowd.

I've also used thickly sliced zucchini when I want to bring them to the foreground. I cook them with diced tomatoes, garlic and Italian spices. The tomatoes cook down into a sauce. Served over fettucini, it looks all fancy. :)

Theres lot's of zucchini in the garden right now I'm going to try this, yum : )

You can make an excellent - very low cal - pasta sauce by chopping onions and zucchini (and peppers and mushrooms if you like) really small, then sauteeing in a little (1 tsp) olive oil. Next add a can of seasoned petite diced tomatoes and cook the whole thing down til it nice and thick. You can season it more if you like. Add to the pasta of your choice - also good over spaghetti squash or rice. The whole pan is one WW point, unless you use more oil.

Especially with a pesto sauce, I do half whole wheat noodles and half "frenched" green beans. Does not add much of its own taste, but bulks up nicely and carris the sauce well.

in addition, I like it with spaghetti squash too, with or without noodles!