Corny Spaghetti

Family favorite for years, great way to get veggies into kids, and no separate side dishes. Top with fresh chopped parsley and/or parmesan if desired. This stuff reheats great and I have used ground beef in it before, just brown it with the onions, drain then continue recipe. I hope you all enjoy it as much as we have.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 331 Calories

Ingredients

• 2 tablespoons butter
• 1 teaspoon minced garlic
• 1 (15 ounce) can whole kernel corn, drained
• ¼ cup red wine
• 10 ounces angel hair pasta
• ½ red onion, chopped
• 3 zucchini, diced
• 1 pound button mushrooms, quartered
• 1 (16 ounce) jar pasta sauce

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through.

Step 3

Serve sauce over pasta with a dab of butter, or toss together.