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Whole Wheat Spaghetti Marinara
with pizza toppings
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Ingredients:
1 Green Pepper
6 Ounces White Mushrooms
1/2 Onion
4 Ounces Artichoke Hearts. frozen, defrosted
8 Olives, any kind, whole or slices
2 Tbs. Olive Oil
1/4 tsp. Ground Pepper
1/4 tsp. Salt
1/2 tsp. Oregano, dry
1/2 tsp. Granulated Garlic, dry
1/2 Recipe Marinara Sauce
4 Basil Leaves
1/2 Recipe Whole Wheat Spaghetti
2 Ounces Grated Parmesan Cheese, more or less
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Wipe any dirt from mushrooms with a damp towel.
Rinse and dry pepper.
Peel onion; slice in half.
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Slice onion, pepper and mushrooms.
Onion and pepper should be sliced thin and the mushrooms a little thicker.
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Defrost artichoke hearts.
Gather olives, slice if you like.
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Place the first 10 ingredients into a bowl.
(green pepper through granulated garlic)
Toss well by hand.
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Spread ingredients evenly across a sheet pan.
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Heat oven broiler to high.
Place vegetables under the broiler.
Vegetables should be about 8 inches from the heat.
Cook-Broil vegetables for a few minutes.
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Vegetables are ready when mushrooms turn golden brown and peppers begin to char on one side.
Remove pan from oven.
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Slice basil leaves thin.
Place basil and marinara sauce into a pan.
Heat sauce until it begins to simmer, stirring from time to time.
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Add spaghetti to the pan.
Continue to heat and stir until noodles and sauce are steaming hot.
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To serve:
Place spaghetti and sauce into a bowl.
Smother with broiled vegetables.
Sprinkle with a bit of Parmesan cheese.
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