Spaghetti `a La Veggie

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A light and airy alternative to heavy red pasta sauces. This veggie pasta dish will win the hearts of your dinner guests.


  • 1/2 16oz. box Hodgson Mill Whole Wheat Spinach Spaghetti
  • 1 Tbsp. vegetable oil
  • 1 onion, large chopped
  • 4 garlic, cloves finely minced
  • 1 green bell pepper, coarsely chopped
  • 1 zucchini, large, diced
  • 2 tomato, large, diced
  • 2 Tbsp. tomato sauce
  • 1/2 tsp. oregano, crushed, dried
  • salt, to taste
  • pepper, freshly ground to taste


Prepare pasta according to the package directions, drain.

In a large pot, heat oil. Add onion, garlic, green pepper, zucchini and tomatoes. Cook stirring frequently, until vegetables are tender-crisp. Add tomato sauce, oregano, salt and pepper:stir. Cover and simmer over low heat for one hour. Toss with hot pasta.

6-8 servings Print this Recipe

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