A bevy of veggies, corn, broccoli, carrots and mushrooms are simmered in tomato sauce until gently cooked, and then napped over al dente spaghetti.
INGREDIENTS (for 8 servings):
- 1 pound uncooked spaghetti
- 1 cup broccoli florets
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup fresh sliced mushrooms
- 1 cup sliced carrots
- 2 (8 ounce) cans tomato sauce
Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.