Thin spaghetti noodles tossed with tomato sauce made chunky with corn and zucchini and flavored with garlic, onion and red wine.
INGREDIENTS (for 6 servings):
- 10 ounces angel hair pasta
- 2 tablespoons butter
- 1/2 red onion, chopped
- 1 teaspoon minced garlic
- 3 zucchini, diced
- 1 pound button mushrooms, quartered
- 1/4 cup red wine
- 1 (16 ounce) jar pasta sauce
- 1 (15 ounce) can whole kernel corn, drained
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through.
Serve sauce over pasta with a dab of butter, or toss together.