Prep Time: 35 Minutes
12 oz. uncooked spaghetti
2 teaspoon oil
2 medium zucchini, cut in half lengthwise, thinly sliced
1 medium yellow bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 small onion, cut into thin wedges
3 cups small fresh broccoli florets
1/4 cup water
1 (10 oz) four-cheese pasta sauce
- Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
- Meanwhile, heat oil in large skillet over medium-high heat until hot. Add zucchini, bell peppers and onion; cook and stir 2 minutes. Add broccoli and water; cover and simmer 4 to 6 minutes or until vegetables are crisp-tender, stirring occasionally
- Place 2 cups of vegetable mixture in container with tight-fitting lid or resealable plastic bag; refrigerate for Vegetable Frittata
- Stir pasta sauce into remaining vegetable mixture in skillet. Cook over medium heat for 3 to 4 minutes or just until thoroughly heated, stirring occasionally. Serve over remaining hot cooked spaghetti.
A nice crusty bread with garlic butter
Reserved vegetable mixture to be used in Vegetable Frittata