This is a pasta dish suitable for vegetarians...full of flavour and quick to make...great even on weekdays.
I used whole wheat spaghetti for this and could not see any difference from the other variant...so, a healthier choice it is...
Whole wheat spaghetti - enough for 2
1 can Prego sauce (tomato, basil and garlic)
3 cloves garlic (minced)
1/2 carrot (cut into small cubes)
4-5 button mushrooms (sliced)
1 tbsp dried oregano
1/2 - 3/4 tsp paprika
salt and ground pepper to taste
fresh oregano and garlic bread (to serve) - You may warm up some frozen garlic bread
Boil spaghetti in a pot with some olive oil added to the water. Once cooked, drain and keep aside.
Heat olive oil in a non-stick pan and saute the garlic till fragrant. Add carrots. Cook a while and add mushrooms. Once carrot is cooked, add in the pasta sauce, paprika, oregano, salt and ground pepper. Cook till sauce thickens (You may also add in some water if needed). Once sauce thickens, switch off the stove and add in the cooked and drained spaghetti. Toss together and serve hot with some fresh oregano and garlic bread.
Linked to : Healthy Diet Lunch Box Recipes and Priya;s Healthy Diet Page