JEWISH SPAGHETTI

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Jewish Spaghetti image

My dad made this as long as I can remember. It is a delicious, quick and inexpensive meal. The more peppers and onions the better.

Provided by Vegwife

Categories     Spaghetti

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 green bell peppers, cleaned, halved and sliced
2 red bell peppers, cleaned, halved and sliced
2 yellow onions, cut in half and sliced
16 ounces canned tomato sauce (I use Hunts)
1 teaspoon salt
1/4 teaspoon pepper
1 lb cooked spaghetti

Steps:

  • Heat olive oil over medium heat in large frying pan.
  • Cook onions until softened (do not brown).
  • Add peppers and cook until soft.
  • Add tomato sauce, salt and pepper.
  • Bring to a boil.
  • Simmer on low for 10 minutes.
  • Add to spaghetti.

Nutrition Facts : Calories 217.4, Fat 5.6, SaturatedFat 0.8, Sodium 787.7, Carbohydrate 36.9, Fiber 4.5, Sugar 7.8, Protein 6.5

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