What are some easy and tasty spaghetti recipes?

without using meat?What are some easy and tasty spaghetti recipes?
Ingredients:


1 package Spaghetti sauce mix


8 ounces tomato sauce


1 cup Water


4 Zucchini


1 small Eggplant


1 small Green pepper, diced


3 medium Tomatoes, chopped


1/2 teaspoon Salt


1/4 pound Mozzarella cheese, grated








Directions:





In a pot, mix dry spaghetti sauce mix with tomato sauce and water. Cut zucchini into 1/2-inch crosswise slices. Peel eggplant; slice thinly, then cut each slice into quarters.





Add zucchini, eggplant, green peper, tomatoes, and salt to spaghetti sauce. Cover and cook on low for 4 to 6 hours or until vegetables are tender. Serve over hot cooked spaghetti noodlesWhat are some easy and tasty spaghetti recipes?
Go to the grocery, and buy a jar of ready made Pesto sauce.


Its basil based. Just stir it into warm pasta, I love it in angel hair, and grate fresh cheese on top! Also get a loaf of crunchy Italian bread.


Great with your favorite wine and a couple of candles!
Linguine and red clam sauce or spaghetti pomodoro, which is tomatoes and fresh herbs.
What I've been doing is buying the stuff in a jar (some are surprisingly good) and adding garlic, basil, Italian parseley %26amp; oregano to it . I have the dried kind in the cabinet, but I am growing fresh herbs now. They're better. Also cheese if you're not a vegan. Any kind of pasta.
My Easy Spaghetti





1. Boil spaghetti as directed.


2. Drain and set aside


3. In a separate pot on low heat, add half(or however much you think is needed for the amount of spaghetti your making) a bottle of spaghetti sauce.


4. Add half a cup of Parmesan cheese in to the sauce and stir.


5. Add one table spoon of chili pepper


6. Add one tablespoon of black pepper


7. Add a couple bay leaves if you have it


8. Stir in the spaghetti!


9. Enjoy!





P.S. You can also just add the sauce on top you don't have to mix it.
Pasta a la Bolognese





1/3 cup [80 mL] onion, chopped


1/3 cup [80 mL] celery, diced


1/3 cup [80 mL] carrot, chopped


2 tablespoons [30 mL] butter


1 pound [454 g] ground beef


1 tablespoon [15 mL] oregano


1/4 cup [60 mL] dry white wine


2 teaspoons [10 mL] salt


1/4 teaspoon [1 mL] black pepper


28 ounces [796 mL] canned tomatoes


1 pound [454 g] fettucini


1/3 cup [80 mL] Parmesan cheese, shredded


In a large dish, brown onion, celery and carrots.


Add meat, oregano and brown, stirring.


Add wine and seasonings; simmer, uncovered, 5 minutes.


Add tomatoes and cook another 15 minutes, uncovered.


Reduce heat, cover and simmer 20 minutes.


Meanwhile, prepare fettucini according to package instructions until tender.


Drain well, coat with sauce, sprinkle with Parmesan cheese and serve.





Carbonara Pasta


Pasta


Pancetta


Butter


4 eggs


Salt and pepper


Oil


3 or 4 tablespoons [45 to 60 mL] Parmesan cheese, freshly shredded


Cook pasta 'al dente'.


In a thick-bottomed pan, brown diced pancetta in a bit of butter; set aside.


Whip eggs, generously season with salt and pepper.


Drain cooked pasta.


Put pasta back in the pan [removed from heat] and pour whipped eggs over it.


Mix well.


Add cheese.


Add pancetta.


Verify seasoning