Corny Spaghetti

Corny Spaghetti

17
Denyse 0

"Family favorite for years, great way to get veggies into kids, and no separate side dishes. Top with fresh chopped parsley and/or parmesan if desired. This stuff reheats great and I have used ground beef in it before, just brown it with the onions, drain then continue recipe. I hope you all enjoy it as much as we have."

Ingredients 20 m {{adjustedServings}} servings 331 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 56.2g
  • 18%
  • Protein:
  • 10.9 g
  • 22%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 643 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Serve sauce over pasta with a dab of butter, or toss together.
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Reviews 17

  1. 25 Ratings

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MACCO
12/31/2003

Surprisingly good, and very easy! I had about 2/3 of a cucumber and Madeira wine in my kitchen, so I substituted those for the zucchini and red wine. Madeira has a nice, sweet flavor that I like to use in pasta sauces, and it complemented the sweentess of the corn very well. My 2 1/2 year old daughter liked it too, but she loves pasta, so that's a given!

METAMIND
12/31/2003

I made it with 2 cans of diced tomatoes (with garlic and italian seasoning, I think), and it was great!

CAMRAH
12/31/2003

I like this recipe, however, I added shelled Pecans and omited the mushrooms, and I used tomato sauce for the sauce, I also added more vegies, and it turned out great