Quick Dinner: Veggie Spaghetti

On nights when things are chaotic, I love meals that come together quickly and incorporate most of the important food groups into one meal, or at least gets the veggies into the mix.  This time of year with fresh zucchini coming out my ears, it's getting added to all kinds of things.  In this recipe you can substitute whatever garden abundance you are blessed with into the mix: bell peppers, yellow squash, onions and fresh diced tomatoes are all great additions.

Veggie Spaghetti

Ingredients

1 Pound Spaghetti Noodles

3 cups of Marinara sauce (or your favorite spaghetti sauce)

3-5 cups of chopped Fresh Vegetables (summer squash, zucchini, onions, green peppers)

1 Tablespoon Minced Garlic

3 Tablespoons Olive Oil

Directions

1.  Put water on to boil in a kettle and prepare to cook Spaghetti according the directions.

2.  While water is coming to a boil, put oil, garlic and veggies into a large skillet and saute them until tender.



3.  Add Marinara sauce to Veggies and cook until sauce is heated thoroughly.



4.  Combine veggie-sauce with pasta.



5. Top with crumbled feta cheese or grated Parmesan cheese and enjoy!