Servings: 9
12 ounces uncooked whole-wheat spaghetti
1 tablespoon extra virgin olive oil
1 small green pepper, diced
1 small red pepper, diced
1 small onion, diced
3 cloves garlic, chopped
1 bay leaf
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
½ cup burgundy wine or red wine
2 jars of organic pasta sauce
¾ cup shredded Parmesan or low fat mozzarella
- Boil pasta until just done (al dente) run cold water on pasta until cool. Drain and hold.
- Add olive oil to pan and heat (medium high) until hot add onions, garlic and herbs cook 3-5 minutes until onions are turning translucent. Add peppers and continue to cook for 3-5 more minutes or peppers become soft. Add wine and cook until almost evaporated 3-5 minutes. Add sauce and simmer for 20 minutes. Add pasta mix well. Place pasta and sauce in sprayed 9 x 13 pan.
- Top with cheese and bake at 350. 20-25 minutes or until bubbly and golden.
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