Monday, July 16, 2012

The Tuxedo of Spaghettis


I call this Tuxedo Spaghetti because it’s so fancy you need to put on a tuxedo to eat it.


Not really. But this spaghetti sauce is a healthy, veggie-rich crowd pleaser and super easy!

I realize Italian grandmas everywhere are throwing up their hands in horror but I like to start with an inexpensive can of           pre-made spaghetti sauce as a base. You can think of this recipe as putting a tuxedo on a $1.04 can of sauce.


I like to go crazy with the vegetables. You can put almost anything in a pasta sauce and this time I added mushrooms, red bell pepper, yellow onion, zucchini, and tomatoes. (You can also try eggplant, carrots, squash, asparagus, and other peppers.) I have a finicky husband so I chopped the zucchini super fine and he swears he didn’t even taste it so if you’re feeding non-veggie-lovers you can sneak extra vitamins and nutrients in easily.


I’m a garlic fiend so I diced up four cloves but you can edit this to taste. If you’re feeling EXTRA adventurous, you can stir in a few tablespoons of an inexpensive table wine, too.

I stirred all the veggies together with about 2 tablespoons of olive oil and stir-fried until tender. TIP: I kept the tomatoes separate and added them right before serving for a less stew-like texture.


I added two cans of sauce to make what Kyle likes to call “a vat of spaghetti.” He could seriously eat this for the next three or four meals and be totally happy. It’s his favorite kind of leftovers and it also freezes well (although some vegetables hold up better than others at subzero). If you’re feeding carnivores, you can add browned ground beef, chicken, or meatballs to this recipe. TIP: For the extra health-conscious, switch to a whole-grain pasta for extra fiber and watch the portion sizes. I overdid it a tad here.


Serve with a mozzarella or parmesan garnish and a little black dress wine and presto, digito, minuto, delicios-o, you’ve made Tuxedo Spaghetti.

Lol. All the actual blog cooks who are reading this: “So…you added some vegetables to your sauce and heated it up. It’s a freaking spaghetti revolution in here.”

Do you have a dressed-up version of a simple recipe?

love, elizabeth


Daryl said...

I do something like this all the time when I don't feel like really cooking! In fact, all you need to do is add chicken broth, fresh tomatoes and stewed tomatoes to that pan to make your own homemade pasta sauce, it's really not hard!

My favorite thing to do is to take the leftovers and spoon them into a baking dish instead of a tupperware and stick in the fridge. The next day I just top with a ton of fresh mozzerella and bake in the oven for about 20 minutes and you have delicious baked pasta with no effort!

sparklesness said...

I always make enough spaghetti to feed a small army.
It freezes so well.

I always add spinach at the end for a bit of crunch.
But I use it to disguise mushrooms, celery, and carrots. I've even been known to out pumpkin and potatoes.

Adding extra stock and cooking the spaghetti in the one pot makes it a winner for me.

Anonymous said...

Wow, that looks really good. I was actually just about to make (aka place a to-go order) for a similar meal. Love the spaghetti yum yum yum

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