- 8 oz. thin spaghetti
- 2 tbsps. olive oil
- 1 onion, sliced into thin wedges
- 1 clove minced garlic or 1 tsp. garlic powder
- 3 bell peppers, cut into thin strips
- 8 oz. mushrooms, sliced
- 1 can (14.5-16 oz.) diced tomatoes, undrained
- 2 tbsps. chopped, fresh basil or 1 ½ tsp. dried basil
- ¼ tsp. pepper
- ¼ cup grated parm. cheese
- 1 can tomato sauce
Boil spaghetti noodles until soft. Meanwhile, fry onion and garlic w/ oil in lg. skillet (med. high heat). After about a min., add pepper strips and mushrooms. Cook for a couple of minutes, and add the next 3 ingredients. Bring to a boil, and then reduce to low heat. Simmer for 5 min. or so, until veg. are tender. Add spaghetti, parm., and tomato sauce, cooking till heated through.