SPAGHETTI NAPOLI (Pauline's)
SPAGHETTI NAPOLI SAUCE:
2 T. olive oil
1 onion, cut into thin wedges
2-3 cloves garlic, minced
1 medium green pepper, cut into thin strips
1 medium yellow pepper, cut into thin strips
1 medium red pepper, cut into thin strips
8 oz. white mushrooms, sliced
1 can (14 1/2-16 oz.) diced tomatoes in juice, undrained
1 1/2 t. dried basil
1/4 t. ground pepper
8 oz. Mueller's thin spaghetti, cooked and drained
1/2 c. no-fat Parmesan cheese, grated
In a large skillet, heat oil over medium heat. Add onion and garlic and sauté over medium high heat for 1 1/2 minutes, stirring. Add peppers and mushrooms and cook, stirring, for 2-3 minutes. Add tomatoes, basil and peppers. Bring to boil, reduce heat to low and simmer, uncovered, for 5-8 minutes; stirring occasionally. Toss the Spaghetti Napoli with the thin spaghetti and Parmesan cheese.
Spaghetti Napoli recipe is published in our April, 2003 Menu Minder.