Many nights Mike and I like to try to eat light.  It seems almost impossible to eat light when eating out.  So, to save money and calories, we eat at home a lot.

Every now and then, we try to have a meatless meal.  One of our favorites is Veggie Spaghetti.

My recipe makes dinner for two, but double or triple as you need.  To make Veggie Spaghetti, you will need:

1/2 lb. spaghetti, cooked (we used Raos Brand)

Spaghetti sauce, 1/2 a large jar (I used Raos Brand Roasted Eggplant, but you can use any type you like)

2.25 oz can of sliced black olives, drained

1 cup chicken broth (I use the reduced sodium)

1/2 cut diced yellow or white onion

1/2 cup diced bell pepper

1 can artichoke hearts, drained

1 tablespoon roasted red pepper, diced

1/4 cup green olives (we like Raos grilled olives)

butter

olive oil

In a large pan on medium high, heat a tablespoon of olive oil.  Add the the bell pepper and onion, cooking until softened, about 4 minutes.

Add the artichokes and olives and let them soften, about 3 minutes.

Add the roasted red peppers and green grilled olives, again heating for 3 minutes.

Add the spaghetti sauce and chicken broth.  I really like a lighter sauce, so the chicken broth thins the sauce, adds a depth of flavor, and helps your sauce go farther.

While you are preparing the sauce, boil the spaghetti according to package directions.  I like to break the spaghetti in half because long strands of spaghetti are more difficult to serve and eat.

We enjoy this with a salad, homemade bread and/or a green vegetable.  It is fast, easy and delicious and even though it is meatless, the veggies are substantial enough so that you don’t feel like you are missing out.

Bonus Info:  Have you tried a pasta rattler  (at least that is what I call it).  It is a small ceramic piece you put in the bottom of the pot to keep the pasta water from boiling over. Amazing!  Helps to keep the burners clean!  It can be found at kitchenware stores and on Amazon.com.