Veggie Spaghetti Sauce

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.