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Summer Spaghetti by Katrin     Print this Recipe

Comments

FAMILY COMMENTS: “They are 2 ½ yrs old (twins) and they liked it as well as my husband and my brother. I don’t have picky kids, so they really eat nearly everything… just let people know they can just adjust with their favorite vegetables, that’s the beauty of this easy quick recipe! Also, the mild flavor of the zucchini gets covered with the red sauce, therefore picky vegetable eaters might eat all without knowing all what’s in there!” (Katrin, mother of 2)

Equipment

1 large saucepan, 1 large skillet, colander

Prep Time

20 minutes

Cook Time

10 minutes

Number of Servings

6 or more, depending on ages

Instructions

1. 6 quarts water

   Bring to a boil in large saucepan.

2. 1 (8oz.) box VitaSpelt Organic White Spaghetti

   Add to boiling water in saucepan and cook according to package directions. Be sure not to overcook. Drain in colander, rinse and return to the saucepan.

3. 2 Tbs. extra virgin olive oil

4. 1 small yellow squash

5. 1 small zucchini

6. 1 small red bell pepper

7. 1 small orange or yellow red bell pepper

8. 1 small green bell pepper

   While pasta is cooking, cut the vegetables into approximately 1/2 inch cubes. Heat olive oil in skillet at medium heat. Add the vegetables and cook, stirring several times, for about 5 minutes. Add the vegetables to the spaghetti in the large saucepan.

9. 1 jar spaghetti sauce (preferably reduced sodium)

10. 1/3 cup Parmesan cheese, grated

    Add the jar of sauce to the pasta pot. Stir into pasta and vegetables and cook for 5 minutes on medium or until heated through. Serve warm. Top each serving with 1-2 Tbs. grated Parmesan cheese or to taste.

Options

Katrin has made this dish with and without chicken. To add chicken, cut 1 lb of chicken breast (no antibiotics!) into cubes and cook in skillet with olive oil for about 10 minutes or until done. Stir into pasta with vegetables. Katrin also notes that the recipe could be made with tofu.

Grocery List

• 1 (8oz.) box VitaSpelt Organic White Spaghetti
• Extra virgin olive oil
• 1 small summer squash
• 1 small zucchini
• 1 small red bell pepper
• 1 small orange or yellow bell pepper
• 1 small green bell pepper
• 1 jar spaghetti sauce, preferably reduced sodium
• Parmesan cheese, grated

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