2 cups small broccoli florets
1 cup fresh or frozen corn
1 cup chopped carrots
2 roma tomatoes, chopped
1 cup chopped zucchini
2 teaspoons oregano
2 teaspoons basil
1/4-1/2 cup lemon juice (to taste, but definitely use some!)
2 tablespoons olive oil
3 cups-ish of your favorite tomato/spaghetti sauce (even the jar stuff does fine)
Cook spaghetti according to directions, making sure to not over cook.
Meanwhile in a large skillet combine the vegetables, oregano, basil, and olive oil. Stir occasionally over medium heat until hot. Add your favorite tomato/spaghetti sauce.
Once spaghetti is cooked, drain, and add to the vegetable mixture. Add the lemon juice and warm the mixture.
This is a great recipe to adapt to whatever vegetables you have laying around. I added a few spinach leaves to mine since I had some left that needed to be eaten.
And best of all, it's Squish approved! :)