THE PICKY EATER BLOG
First, cook the spaghetti according to the package's instructions. Heat a large skillet over medium heat. Add olive oil, onions, and garlic. Sauté for 3-5 minutes, until the onions are slightly translucent.
Next, add the broccoli, zucchini, oregano, crushed red pepper, and salt/pepper to taste. Cook for 5-10 minutes until all of the vegetables are tender.
Then, heat the spaghetti sauce in a small pot over low heat. Add the diced red bell peppers to the sauce, simmer for 10 minutes.
SERVE THE PASTA
To serve: take two ounces of the whole wheat spaghetti and top with ¼ of the sauce, ¼ of the vegetable mixture, and 1 Tablespoon parmesan cheese.
Enjoy the pasts warm with fresh parmesan cheese.
Store the leftovers in an airtight container in the refrigerator for up to five days.