Light Veggi Spaghetti

Courtesy of Debbie Just thought I'd share a recipe of a light version of veggi-spaghetti I make. I enjoy food, so I like a large portion for my supper without too many calories.


1 can stewed tomatoes
Italian seasoning to taste
1 chopped zucchini
1 chopped green pepper
1 diced onion
2 chopped cloves of garlic
4 oz. fresh mushrooms, sliced

1 cup of cooked pasta
fresh Parmasean cheese (optional)


In a large saucepan, simmer the sauce ingredients till it is all cooked. Then when I make my family's spaghetti, I take 1 cup of the cooked pasta and add it to my mix. Top with fresh Parmasean cheese. It is a way I also can enjoy a full plate of pasta! Since there is no added fat to the recipe I have a wonderful salad, with balsamic vinegar and olive oil! Hope you like it.

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