Veggie Spaghetti! . . .
Today, I looked for some ground beef to make spaghetti and meatballs for dinner tonight. Lately, the packaged meat at a number of nearby grocery stores has either been overpriced or not very appetizing. I circled my cart around and bought some thickly sliced fresh mushrooms and one zucchini.
Our dinner would be sauteed zucchini and mushrooms with olive oil and a chopped shallot. When the vegetables were cooked, I added half a jar of our favorite spaghetti sauce made by Ragu, and warmed it up with a sprinkle with some dried basil.
In another pot, I boiled water and cooked thin spaghetti until slightly more tender than al dente – and drained it well. I plated our pasta bowls with the hot pasta and scooped warm sauce and vegetables on top. I had also bought a nice chunk of authentic Parmesan cheese, nibbling a little of it while the spaghetti cooked.
With our simple supper, we had some snowflake rolls and butter along with the pasta. Tasty and satisfying!