Recipe by Classico
"The vegetables replace the meat beautifully in this easy vegetarian Classico® Tomato and Basil pasta sauce. Serving it over whole wheat pasta gives you a high fiber dinner."
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dried whole wheat spaghetti
chopped vegetables, such as carrots, sweet pepper, zucchini, and/or mushrooms
onion, cut into thin wedges
1 (24 ounce) jar
Classico® Tomato and Basil pasta sauce
dried basil, crushed
dried oregano, crushed
Dash crushed red pepper
Crumbled Parmesan cheese or finely shredded Parmesan cheese (optional)
This is a perfect summertime meal! I always have a lot of leftover veggies into fridge (thanks, Mom's Garden) and this is a great vehicle to use them up in a quick, tasty meal. I used a LOT I mushrooms and some tomatoes but I could see zucchini or asparagus working well with this dish. I also used fresh herbs from the garden instead of dried. Dinner was ready by the time my husband watered the plants (and he took the leftovers for lunch!) Big fan of anything that saves food and is this versatile.
Love it! Super chunky with lots of veggies! Chopped the veggies everyone doesn't like as much smaller. I left the veggies everyone loves larger. Trying to sneak some more goodness in.
* Percent Daily Values are based on a 2,000 calorie diet.
Classico(R) Veggie Spaghetti
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 63
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