Spaghetti isn't as appealing as it used to be per-vegetarian days. Good tomato sauce itself and quality noodles can be enriching but I try to pack the most into each dinner that I can. Now I make veggie sauce. It's really simple.
I start with a tiny drizzle of olive oil in a pan. Next, I add 1 small diced onion, 1/2 a diced bell pepper (I use red), and 1 whole grated zucchini. I saute that until the onion and pepper are tender, salt a tiny bit. Then I add our favorite bottled spaghetti sauce (make sure it's "clean" - not loaded with sugar and unnecessary ingredients). I season with basil, parsley, and pepper.
From this point my favorite way to proceed is combine the whole pot with a box of veggie rotini and cover half it with light mozzarella and parmesan. I bake it at 375 for about 10 minutes. I like to serve this with whole wheat garlic bread (made out of a whole wheat loaf of french bread with Smart Balance and minced garlic and lightly salted) and a chopped salad. This is one of the few meals we have salad with. We hardly every eat salad.
It's really easy to prepare and everyone enjoys it.
11/16/12
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