2-3 Tbsp. olive oil
Veggie Spaghetti
1/2 frozen pkg chopped onions with bell peppers
1 frozen pkg stir-fry veggies
1 fresh pkg grated carrots and zucchini
1 Roma tomato, cut into 1/2″ pieces
1 pkg whole wheat spaghetti noodles
1 Tbsp minced garlic
1 tsp Braggs 24 herbs and seasonings
Sea salt and ground pepper to taste
In large skillet over high heat, saute onions and bell pepper, garlic, and add all veggies.
Cook noodles according to package directions by boiling in water 10 minutes on high.
Drain noodles and add to veggies before serving. Season with Braggs’ herbs and seasonings, salt, and pepper.
This Veggie Spaghetti was a hit with my family. It was flavorful, nutritious, as well as, filling!
You can always add leftover veggies as an added bonus.
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