Recipe: Heartland Fiesta Whole Wheat Spaghetti (zucchini, tomatoes, olives, pepperoncini)

HEARTLAND FIESTA WHOLE WHEAT SPAGHETTI

16 oz Heartland Whole Wheat Spaghetti
3 tbsp. olive oil
1 large zucchini, diced
1 medium onion, chopped
1/3 cup chopped pepperoncini peppers (jarred), chopped
4 cloves of garlic, minced (or 2 tsp garlic powder)
1 (14 1/2 oz) can diced tomatoes with diced green chilies, undrained
2 tbsp chill powder
1/2 cup pitted black olives, chopped
Grated Parmesan cheese (optional, for serving)

Cook spaghetti according to package directions, drain, cover and set aside.

In a large skillet, heat oil over medium heat. Saute garlic and onions, add the zucchini and peppers, cook 5 minutes or until vegetables are tender-crisp, stirring occasionally.

Add the chili powder, tomatoes with diced chilies and olives, and bring to boil. Reduce heat to low. Simmer uncovered 10 minutes, stirring frequently, until mixture thickens.

To serve, toss cooked spaghetti with vegetable sauce Sprinkle with Parmesan cheese, if desired.

Makes 4-6 servings
Source: Heartland Whole Wheat Spaghetti package