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This thick pasta sauce with fresh-from-the-garden flavor is chock-full of peppers, mushrooms, carrots and onion. "It makes a big batch, so you'll have plenty to serve over spaghetti with leftovers for other meals," observes Sue Yaeger from Boone, Iowa.
Leftover: Parmesan Chicken
Nutritional Facts 1 serving (1/2 cup) equals 62 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 271 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Garden-Fresh Spaghetti in Quick Cooking September/October 2000, p48
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 26, 2009 by aliweaver
This spaghetti sauce has been my go to recipe from the time it was published in the TOH Sept./Oct. 2000 issue. I've made it for numerouse people and I am always complimented on how awesome it is! One person told me it's like eating at an italian restaurant. Thank you Sue Yaeger of Boone,Iowa for sharing your recipe! Guess what we're having for dinner tonight?
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