Veggie Spaghetti

  • 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.

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