Corny Spaghetti17 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“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.” - by Denyse
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 331 cal
- 8.2 g
- 56.2 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"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 ..." See moreuse 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! "
"I made it with 2 cans of diced tomatoes (with garlic and italian seasoning, I think), and it was great!..." See more"
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