Vegetarian Spaghetti

Adapted from a recipe in the newspaper which we enjoyed! This makes a lot of sauce -- first time ever making sauce in the microwave and it came out great and quick too! The pasta took longer to cook than the sauce! Note: the original recipe called for 2 tablespoons Italian seasoning which I didn't have so I subbed 1 T basil and 1 T oregano

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 10  ounces  vegetables, crumbles
• 1  tablespoon olive oil
• 1  zucchini, peeled and minced
• 8  mixed mushrooms, diced
• 1 (10 ounce) package  frozen mixed vegetables
• 1  tablespoon Worcestershire sauce
• 1  teaspoon salt, divided
• 2  teaspoons pepper, divided
• 1  tablespoon dried basil (see note in description)
• 1  tablespoon dried oregano
• 1⁄2 teaspoon nutmeg, ground
• 1⁄2 teaspoon cayenne pepper
• 16  ounces  pasta sauce (I used sauce from the freezer so I guess-estimating it was 16 ounces but may have been more or less)
• 1 (16 ounce) jar salsa (I used medium heat salsa)
• 1⁄2 teaspoon sugar substitute (Splenda)
• 12  ounces  whole-wheat spaghetti (or your favorite pasta)
•  parmesan cheese (optional)

Directions

1. Prepare pasta according to package directions while preparing sauce.
2. In a large microwave-safe bowl combine first 12 ingredients (veggi crumbles - cayenne). Microwave on medium high for 5-10 minutes (I think I microed it for 8 minutes).
3. Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
4. Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.