Chunky Vegetable Spaghetti

Name: Chunky Vegetable Spaghetti
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters medium carrots, thinly sliced; 237 milliliters sliced fresh mushrooms; 2 cloves garlic, finely chopped; 118 milliliters medium onion, diced; 6 servings Shredded or grated Parmesan cheese, if desired; 0 teaspoons pepper; 198 grams jar roasted red peppers, drained, coarsely chopped; 1 teaspoons salt; 454 grams package spaghetti; 473 milliliters any variety tomato pasta sauce or Slow Cooker Spaghetti Sauce; 2 mediums tomatoes, seeded, cut into 1-inch pieces; 2 Tbsps olive or vegetable oil; 2 mediums zucchini, cut into 1/2-inch slices (2 cups)

You can never have too many main course recipes, so give Chunky Vegetable Spaghetti a try. One portion of this dish contains about 24g of protein, 14g of fat, and a total of 502 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have zucchini, salt, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.