Hello my friends! I'm back...kind of. We are home from vacation, and while it was such a good time, it's also very nice being home. Now we have one more visit from Glenn's parents, and then I am going to be spending the month of September hibernating like a bear!
I missed you all and your mouthwatering creations. I am going to be doing my best in the next few days getting caught up, and I really look forward to seeing what you've all been up to!
My mom and I had so much fun getting in the kitchen together and putting together some delicious meals. Okay, I'm going to be honest, she did most of the cooking, while I tasted, learned and marveled. That woman can cook! This, however, is a dish we made together and we both enjoy so much. It's a spaghetti dish packed with tons of veggies and whole wheat noodles. It's satisfying, rich, and oh so good for you. It's a good thing too, because the majority of the trip was spent eating things that, well, were not!
1 onion, chopped finely
3 cloves garlic, minced
1 green pepper, chopped
1/2 zucchini, either grated, or diced finely
1/2 yellow summer squash, grated, or chopped finely
1 cup white or cremini mushrooms, chopped
1/2 can olives, chopped
1 pound lean ground beef, turkey, or sausage, cooked and drained
fresh basil, torn
1-2 tablespoons Italian Seasoning
1 teaspoon fennel seeds
1 14 oz can tomato sauce
1 14 oz can diced tomatoes
salt and pepper to taste
1 medium sized box whole wheat spaghetti, cooked and drained
grated Parmesan cheese
Heat olive oil in a large skillet. Saute onions, garlic and green peppers for 2-3 minutes, until they begin to soften. Add zucchini, squash and mushrooms, cook until vegetables are soft. Add olives, beef, Italian seasonings, and fennel, stir until combined. Add tomato sauce, diced tomatoes, and salt and pepper. Simmer for 10-20 minutes, or until sauce reduces and thickens to desired consistency (I like mine nice and thick).
Pour sauce over individual helpings of spaghetti noodles and top with Parmesan cheese. Enjoy!