Ingredients:
- 2 cans of diced Italian fire roasted tomatoes, sauce included
- 1 zucchini, chopped and skinned
- EVOO, 2 tbsp
- 2 carrots, chopped
- 1 onion, chopped
- 1 celery, chopped
- 2 Bella mushrooms, chopped
- Salt and pepper
- 3 tbsp tomato paste
- Italian seasoning
- Red spiced pepper, to taste
- 8 oz spaghetti
- Cook noodles, set aside.
- Meanwhile, saute the zucchini, carrots, onion, celery, and mushrooms for 2-3 minutes. Add in the tomatoes and tomato paste, add the seasonings to taste. Simmer for 15-20 minutes with the top on.
- Top a serving of noodles off with the sauce.
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