Domestic Goddess's Note:
This is a delicious, hearty, meatless spaghetti sauce. I like to add garden fresh vegetables to the sauce. I have used spaghetti sauce which I've purchased from Aldi's, (2-26 oz. jars of Mama Cozzi Traditional Premium Spaghetii Sauce), as well as, sauce which I've purchased from Sam's Club (2-32 oz. jars Classico Tomato & Basil Pasta Sauce), and both tasted great! If you choose to add the red pepper flakes, I have found the 1/2 teaspoon does make the sauce a bit spicy, so if you prefer your sauce less spicy, you may want to add less, or omit it all together.
My Private Note
Units: US | Metric
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1 cup diced carrot
- 4 cups chopped zucchini, cut into 1/2 inch pieces
- 1/4-1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup chopped green bell pepper
- 4 ounces canned sliced mushrooms, drained (*See note)
- 2 (26 -32 ounce) jars traditional premium spaghetti sauce
- cooked spaghetti
- kraft's grated parmesan cheese
- 1In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
- 2Add the onion, carrots, zucchini, and red pepper flakes.
- 3Saute/cook vegetables for 4 minutes; stirring often.
- 4Then add the green bell peppers, and cook for 3 minutes more; stirring often.
- 5Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
- 6When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
- 7Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
- 8*Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.
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Nutritional Facts for Vegetable Spaghetti Sauce
Serving Size: 1 (179 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 144.8
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 1.2 g
- Cholesterol 2.0 mg
- Sodium 427.0 mg
- Total Carbohydrate 19.4 g
- Dietary Fiber 4.2 g
- Sugars 12.2 g
- Protein 3.3 g