It’s what’s for dinner and lunch the next day.
Zucchini – Two 1-inch diameter – cut into 1/2 inch thick rounds then halve the rounds.
Onion – 1/4 – 1/2 rough chopped (depends on your liking)
Garlic – 4 cloves – chopped
Mushrooms – 10 or so – sliced
Olive Oil – a few teaspoons
Water – a splash to give a final steam to the veggies
Pasta and boiling water
A large can/jar of your favorite spaghetti sauce.
Heat the olive oil over medium heat in a skillet until it ripples.
Add the onions and saute for about 5 minutes until they become translucent.
Add the garlic and zucchini. Saute for 10 to 15 minutes until zucchini begins to soften.
Put a splash of water in the pan to help steam the veggies then add sliced mushrooms, cover skillet with a lid and cook for about 5 minutes until all veggies are soft.
While the veggies steam, add your spaghetti to boiling water.
When the veggies are cooked, add them to a can or jar of your favorite spaghetti sauce in a sauce pan. Heat on low just to warm the sauce through. You can add pepper, pepper flakes or basil if you like.
When pasta is finished cooking, drain and add to pan of veggie sauce.