Al’s Quick Vegetarian Spaghetti

This is a quick meal to satisfy guests who do not eat meat. It will fill you up. Buy a chunky tomato sauce to make your sauce thicker.

Original recipe makes 8 servings


1 pound uncooked spaghetti
1 cup broccoli florets
1 (15 ounce) can whole kernel corn, drained
1 cup fresh sliced mushrooms
1 cup sliced carrots
2 (8 ounce) cans tomato sauce

  • PREP

    10 mins

  • COOK

    20 mins


    30 mins


  1. Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
  2. Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.


Calories: 279 kcal
Carbohydrates: 57.8 g
Cholesterol: 0 mg
Fat: 1.6 g
Fiber: 4.4 g
Protein: 10.3 g
Sodium: 468 mg