Corny Spaghetti

Corny Spaghetti (slightly adapted from AllRecipes, Servings: 6, Total Time: 30-45 minutes, depending on how fast you chop veggies)

Ingredients

·         10 ounces thin spaghetti or angel hair pasta

·         2 tablespoons margarine

·         ¼ cup red onion, chopped

·         2-3 cloves garlic, minced

·         2 medium or 3 small zucchini, chopped

·         10 oz. button mushrooms, chopped

·         ¼ cup red wine

·         1 (16 oz.) jar pasta sauce (I used the Barilla Vineyard brand)

·         1 (15 oz.) can sweet whole kernel corn, drained

Directions

1.      Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions until al dente; drain.

2.      While pasta is cooking, in large skillet over medium heat, melt butter.  Sauté onions 2 minutes. Stir in garlic and zucchini and cook 3 minutes.  Add mushrooms and cook 5 minutes, or until mushrooms are soft.

3.      Pour in red wine and pasta sauce, reduce heat to low and simmer.

4.      Add corn and bring back to a simmer again to heat through.

5.      Serve sauce over pasta, or toss together.

As is, I did not find this recipe that tasty.  The sauce is very thick, but does coat the pasta.  It is a nice way to get in some healthy vegetables, but it needs something a little more – maybe some oregano or basil.  I did add a little grated parmesan cheese to the top of my leftovers and it was so much better!  Little enhancements can go a long way!  It did take a long time for me to chop all of the vegetables, which is why I increased the total time to 30-45 minutes.  My husband did enjoy this dish, even without adding cheese!