Guest guest Posted October 10, 2009 Report Share Posted October 10, 2009 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. Quote Link to comment Share on other sites More sharing options...
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