Craving a bowl of pasta, but sick of the same-old spaghetti you usually plop onto the table? Here is a fresh take on pasta, just in time for Spring, with all sort of fresh, fun flavors. A great way to spice up your spaghetti!
Spring Spaghetti
2 tablespoons olive oil
1/2 sweet onion
3 cloves garlic
1 cup sliced mushrooms
1 large can Muir Glen Fire-Roasted Crushed Tomatoes
1/2 cup frozen corn
1/4 cup fresh chopped basil
salt and pepper to taste
In a large pot, heat the oil over medium-high heat. Add the onions and garlic and cook until softened, about 2-3 minutes. Toss in the sliced mushrooms and cook for 1 minute. Add the tomatoes, corn, and basil. Cook until hot. Salt and pepper to taste. Serve over spaghetti.
Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, & Good Cook. You can find and follow her latest whims at Cheeky Kitchen.
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