Brea Getting Fit

Being part Italian, I love good, hearty spaghetti. Today when I woke up, the sky was gray, it was raining AND it felt like a spaghetti day. In our house, spaghetti is usually a combination of all the veggies that need to be cooked in my fridge. Today, I had our favorite  combination, AND some whole wheat pasta: a winning idea. It was so good that I thought I should probably share! So, without further ado, my semi-homemade spaghetti.

Brea’s Spaghetti
(4 servings)

Ingredients:

1 tbsp oil (I use coconut)
1 bell pepper (any color), diced
1 onion, diced
8 oz sliced mushrooms
2 tbsp cooking sherry
8 oz frozen spinach
8 oz sliced olives
1 can mild green chilies
1 jar of your favorite sauce (I used a roasted onion/garlic sauce)
1 pkg whole grain or rice pasta

Method:

Cook your pasta according to package directions. While the pasta works, heat a large skillet over high heat and add the oil. Add the onion, mushrooms and bell pepper. Saute’ until the onions are translucent. Deglaze the pan with the sherry, then add the remaining ingredients. Simmer the sauce while the noodles cook. To serve, divide the noodles among bowls, and spoon the sauce over the top. Accompany with a big green salad and some fresh, crusty bread. ENJOY!