From the Pantry Butler kitchen

Veggie Noodles

6 servings

Veggie Noodles

Clean out your cupboards with this quick and easy veggie recipe. Use whatever fresh or canned vegetables you have on hand and mix with noodles, sauce, and cheese for dinner tonight. USDA MyPlate Kitchen — The Power of Choice — USDA Food and Nutrition Service and US Department of Health and Human Services Food and Drug Administration (FDA) (public domain), via myplate.food

Ingredients

  • 1 pound pasta, uncooked
  • 2 cups vegetables — fresh, frozen or canned, drained*
  • 1 cup spaghetti sauce
  • 1/2 cup cheese, grated or shredded

Method

  1. Wash hands with soap and water.
  2. Boil water in a cooking pot.
  3. Add the pasta.
  4. Turn down the heat to medium-low; cook according to box directions.
  5. Pour pasta and water into colander to drain.
  6. Add vegetables and spaghetti sauce to cooking pot.
  7. Cook over medium-low heat just until the vegetables are hot.
  8. Return cooked, drained pasta back to cooking pot and mix together.
  9. Sprinkle with cheese just before serving.

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