Spaghetti with Traditional Marinara and Fresh Vegetables

I would like to share a family comfort recipe. The recipe was adapted from a Boost Your Metabolism Cookbook. I added more vegetables to the recipe.

Spaghetti with Traditional Marinara and Fresh Vegetables

  • 2 cups small onions, cut into eighths
  • 2 cups plum tomatoes chopped
  • 1 cup thinly sliced yellow squash
  • 1 cup thinly sliced zucchini squash
  • carrot thinly sliced
  • 1 cup of mushrooms
  • 2/3 cup water
  • 2 tbls. minced fresh parsley
  • 1 clove garlic, minced
  • 1/2 teasp. chili powder
  • 1/4 teasp. sea salt
  • 1/8 teasp. black pepper
  • 1 6 oz can tomato paste
  • 1 lb spaghetti or Campanelle noodles
  • 1/2 cup grated Parmesan cheese

In a large saucepan,combine all the ingredients except the tomato paste, spaghetti and cheese. Place over low heat and cook,stirring often, for 10 minutes,then stir in the tomato paste. Cover and simmer over low heat to allow flavors to combine, about 20 minutes.

Meanwhile, cook the spaghetti in boiling unsalted water until al dente. Drain and place in a large bowl.

Spoon the sauce over the spaghetti or Campanelle noodles and then sprinkle the Parmesan over the top. Serve immediately.


Spaghetti with Traditional Marinara featuring Formica Crema Mascarello 180FX