Title: Spaghetti Napoli
Categories: Pasta Lowfat Lowcal
Yield: 4 Servings
| 2 | tb | Corn Oil (or preferred oil) |
| 1 | lg | Onion, cut into thin wedges |
| 1 | | Clove garlic, minced |
| 2 | | Medium green pepper, chopped |
| 1 | | Meduim red pepper, chopped |
| 2 1/2 | c | Sliced mushrooms (8 oz) |
| 1 | cn | Diced tomatoes in juice |
| 1 1/2 | ts | Dried basil |
| 1/4 | ts | Pepper |
| 8 | oz | Spaghetti or egg noodles |
| 2 | tb | Grated parmesan cheese |
In large skillet heat oil over medium high heat. Add onion and garlic;
saute 1 minute. Add green and red peppers and mushrooms; saute 2 minutes.
Add tomatoes and juice, basil and pepper; bring to boil. Reduce heat to
low; simmer 5 minutes. Toss with noodles and parmesan cheese. Makes 4
servings.