Not Your Momma's Spaghetti

1 large white onion

1 small zucchini squash

1 Poblano pepper

5 white pearl mushrooms

2 large tomatoes

4 cloves of garlic

1 15-ounce can of crushed tomatoes

1 16-ounce can of tomato sauce

½ pound ground meat of choice (can easily be left out)

¼ cup Parmesan cheese

12 ounces of spaghetti noodles (whole wheat is preferred for extra fiber)

1 cup of milk

¼ cup of butter

Basil

Salt

Pepper

½ cup shredded Mozzarella cheese

Brown meat in a skillet with 1 tbls of Basil, salt and pepper to taste. Take the skillet off of the heat and set aside once the meat is cooked through. Dice all of the vegetables and brown in large pan. Once onions are transparent, add crushed tomatoes, tomato sauce, Parmesan cheese, 1 tbls of Basil, and salt and pepper to taste to pan and let the sauce simmer for 20 minutes minimum. Bring water to a boil in a large pan for the noodles. Once noodles are added, reduce heat to a simmer for noodles. Once noodles are done to your taste (still with some “bite” is recommended since they will continue to cook until cooled completely) drain and place back in large pot with ¼ cup of butter. Take sauce and blend it well in food processor or blender with milk. Stir half of the sauce in with the noodles and add the meat. Serve the spaghetti by putting some of the reserve sauce and shredder Mozzarella on top of each serving. This spaghetti will provide the Italian comfort you are looking for and the nutrition you want to give your family. As always, enjoy!

Serves 6 – 8 respectively