Veggie Spaghetti with Peppers
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Cook Time: 10 min
Serves: 4
Ingredients
8 oz (1/4 pkg) Golden Grain/Mission® Thin Spaghetti2 Tablespoons vegetable or olive oil
1 Small onion, cut into thin wedges
1 Clove garlic minced or 1 Teaspoon garlic powder
2 Medium green peppers, cut into thin strips
1 Medium yellow or red pepper, cut into thin strips
2-1/2 Cups (about 8 oz) sliced mushrooms
1 Can (14-1/2 oz) diced tomatoes in juice, undrained
2 Tablespoons chopped fresh basil or 1-1/2 Teaspoons dried basil
¼ Teaspoon ground pepper
¼ Cup grated Parmesan cheese
Directions
• Cook pasta according to package directions; drain.• In large skillet, heat oil over medium-high heat.
• Add onion and garlic; sauté, 1 minute.
• Add pepper strips and mushrooms; cook 2 minutes.
• Add undrained tomatoes, basil and black pepper. Bring to a boil.
• Reduce heat to low; simmer 5 minutes.
• Toss with thin spaghetti and Parmesan cheese.
