Veggie Spaghetti

Ingredients

• 6  ouncesdried whole wheat spaghetti
• 2  cupschopped vegetables, such as carrots, sweet pepper, zucchini, and/or mushrooms
• 1  mediumonion, cut into thin wedges
• 1  clovegarlic, minced
• 1  tablespoonolive oil
• 1/2  of a 25-ounce jarno-salt-added spaghetti sauce (1 1/2 cups)
• 1/2  teaspoondried basil, crushed
• 1/2  teaspoondried oregano, crushed
• 1/4  teaspoonsalt
•   Dashcrushed red pepper
•   Crumbled Parmesan cheese or finely shredded Parmesan cheese (optional)

Directions

Prepare spaghetti according to package directions; drain and keep warm.

Meanwhile, in a large skillet cook vegetables, onion, and garlic in hot oil over medium-high heat for 8 to 10 minutes or until vegetables are tender, stirring often. Stir in spaghetti sauce, basil, oregano, salt, and crushed red pepper; heat through.*

Serve sauce over cooked spaghetti. Top with Parmesan cheese, if desired.

* Tip: To disguise vegetables for picky eaters, transfer the sauce to a blender or food processor before heating through. Cover and blend or process the sauce until nearly smooth. Return mixture to skillet and heat through.

Turkey Spaghetti: If desired, cook 8 ounces of raw extra-lean ground turkey breast in a skillet until browned and no pink remains. Add with the spaghetti sauce and heat through.