Low Cholesterol Corny Spaghetti

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Low Cholesterol Corny Spaghetti

 

 

10 ounces angel hair pasta

2 tablespoons butter

1/2 red onion, chopped

1 teaspoon minced garlic

3 zucchini, diced

1 pound button mushrooms, quartered

1/4 cup red wine

1 (16 ounce) jar pasta sauce

1 (15 ounce) can whole kernel corn, drained

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for

8 to 10 minutes or until al dente; drain.

 

While pasta is cooking, in large skillet over medium heat, saute onion in

butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add

mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red

wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back

to a simmer again to heat through.

 

Serve sauce over pasta with a dab of butter, or toss together.