Mom's Mozza Spaghetti Skillet
Why I Love This Recipe
In memory of my beautiful mother, this is a vegetarian take on a dish she made us growing up.
Ingredients You'll Need
¼ C EVOO
2 cloves Garlic, minced
1 C Green Pepper, diced
1 C Yellow Onion, diced
220g pkg. White Button Mushrooms, excess stems removed and quartered
10 Grape Tomatoes, halved
796 ml can Diced Tomatoes
½ C low sodium Vegetable stock
½ C cold Water
340g pkg. YVES Italian Ground
½ Tsp. Dried Parsley
½ Tsp. Dried Basil
¼ Tsp. Dried Oregano
200g Spaghetti, broken in half
¼ C Fresh Parsley, chopped
2 Fresh Basil Leaves, rolled and sliced
2 C shredded Mozzarella
Sea Salt / Black Pepper
Directions
Heat a large frying pan to temperature on just below medium. Pour in the olive oil and allow a few seconds to heat. Drop in the garlic and stir often for 2 minutes.
Add the green peppers, onions, mushrooms, and a generous pinch of sea salt and black pepper. Fry 5 – 7 min until veg are tender. Stir in the tomatoes and veggie ground. Stir often and fry another 2 minutes.
Add the canned tomatoes, stock, water, and dried herbs. Bring to a boil on medium and add the spaghetti. Cover and cook 20 – 25 Min until pasta is cooked.
Stir in the chopped fresh parsley and basil. Remove from heat and stir the mozzarella cheese into the pan in 2 batches. Cover and cool 3 -5 Min before serving.
Serve with a fresh parsley and basil garnish.
