We went camping this week and I wanted to make up a meal that would feed those hungry campers. I always get a little nervous about keeping meat in a cooler more than a few days. So I thought I would try this recipe..and it worked great. I had more picky kiddos who are not fans of mushrooms, onions, and spinach..so when I made it I left those things out. Sorry I don't have a pic of the spaghetti but here is a pic of the beautiful place we camped.
2-3 c. vegetable broth
1 15 oz. can of tomatoes, diced
1 can of tomato puree
2-3 t. Italian seasoning/herbs
10 oz. dry spaghetti
Bring the vegetable broth, tomatoes and puree to a boil. Add the spaghetti and cook until a little pas al dente--about 10 minutes. Cover and let sit for about 5 minutes. If desired sprinkle with Parmesan cheese.
2-3 c. vegetable broth
1 15 oz. can of tomatoes, diced
1 can of tomato puree
2-3 t. Italian seasoning/herbs
10 oz. dry spaghetti
Bring the vegetable broth, tomatoes and puree to a boil. Add the spaghetti and cook until a little pas al dente--about 10 minutes. Cover and let sit for about 5 minutes. If desired sprinkle with Parmesan cheese.
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