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Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms!

Dairy-Free | 08.03.16

Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms

Jump to Recipe Print Recipe

Creamy, soft zucchini noodles loaded with a thick & hearty traditional red sauce, sautéed mushrooms, and sweet tomatoes. This Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms recipe is the perfect combination of an easy, healthy dinner and homestyle cooking comfort food!

This past weekend, my family (who lives 8 hours away and yet we all live in Texas! Crazy!), came to visit Cody & I. If you follow me on Snapchat (👻: jaroflemons), you saw photos of my adorable little nephew and of my grandma teaching me some of her baking skills! SUCH a fun day, y’all. We spent that entire day baking, dancing in the kitchen to my grandpa’s old records from Nicaragua, playing with my nephew, and laughing about random stuff!

Even though we were baking (not cooking), this is what homestyle cooking means to me. It’s a freedom to be yourself, to have fun with the recipe and enjoy the company around you. And it usually results in some GOOD, traditional comfort food! 😉

side view of Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms in a bowl

This Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms has homestyle cooking and comfort food written all over it!

For this recipe, I used Ragu’s Homestyle Thick and Hearty Traditional Sauce! This thick, creamy sauce has a deliciously bold flavor and is loaded with a special blend of herbs. Also, there are no artificial colors, flavors, or high fructose corn syrup! Head over to the Ragu homepage to learn more about their delicious sauces and a little taste of home!

close up of pasta sauce in an cast iron skillet

Now, let’s talk about these Zoodles (zucchini noodles). If you’ve never made them before, they’re SUPER easy to make! Head over to the One-Pot Shrimp Scampi w/ Zucchini Noodles post to learn how I make them and what spiralizer I use. Once you spiralize the zoodles, just cook them until they’re soft (in a little bit of water) and then drain them under cold water! I also recommend waiting to combine the zoodles with the other ingredients until right when you’re about eat. Zoodles tend to release water, so you will want to minimize this as much as possible!

So what does homestyle cooking mean to you? What are some of your favorite comfort foods to eat with family?

Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms twisted up on a fork

Here’s the recipe for this delicious Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms!

Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms!
4.67 from 3 votes
Print Recipe

Vegetarian Zucchini Spaghetti w/ Red Sauce & Mushrooms

Course: Lunch, Dinner, Appetizer
Cuisine: American, Italian
Prep Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 243 kcal
Author: Christine McMichael

Ingredients

  • 4 medium zucchini
  • 23 oz . can Ragu Thick and Hearty Traditional Sauce
  • 2 medium container mushrooms
  • 2 cups spinach
  • 1 cup grape tomatoes
  • 2 Tbsp crushed pine nuts

Instructions

  • Spiralize the zucchini.
  • Cook the zucchini noodles in 1/2 cup of water until soft. Drain and rinse with cold water.
  • Sauté the mushrooms. Once the mushrooms have reduced, add in the sauce, spinach, and grape tomatoes Cook until the sauce is thoroughly heated.
  • When ready to eat, add the zoodles to the sauce mixture.
  • Serve in pasta bowls and garnish with crushed pine nuts. Enjoy!

Nutrition

Calories: 243 kcal | Carbohydrates: 39 g | Protein: 12 g | Fat: 7 g | Sugar: 21 g
Tried this Recipe? Tag me Today!Mention @jar.of.lemons or tag #JarOfLemons!
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Rating




8 Comments

  1. Julie @ Running in a Skirt says:

    February 2, 2021 at 12:43 pm

    5 stars
    This looks and sounds amazing! I love using the Ragu like this to create a delish plant-based dinner. My family loved it and I’ll make it again.

    Reply
  2. Deborah Brooks says:

    February 1, 2021 at 12:46 pm

    5 stars
    I am really into zucchini noodles right now eat them a few times a week. I am always looking for new ways to mix it up

    Reply
  3. Nicole from Fitful Focus says:

    February 1, 2021 at 12:16 pm

    I’m obsessed with zoodles! Love how simple this recipe is, and the addition of pine nuts is perfection.

    Reply
  4. Hannah Flack says:

    November 4, 2020 at 10:10 pm

    4 stars
    This was yummy! I’ve never made spaghetti squash before and I’m not sure if it’s supposed to me soft or not when it’s done. My squash was on the larger side so maybe I should have cooked it longer.

    Reply
  5. SunnyDaysNora says:

    August 4, 2016 at 7:11 am

    What a great way to make dinner a little healthier and use up zucchini from the garden too! I love these Ragu Homestyle sauces, great recipe!

    Reply
  6. Catrin - theVeganista says:

    August 3, 2016 at 3:46 pm

    Looks so delicious! Need to try this!!

    Reply
  7. Theresa (@DearCreatives) says:

    August 3, 2016 at 2:55 pm

    I need to get a spiralizer. This looks so good. Pinned to try your recipe. I just made a zucchini pie. Seriously love zucchini & Ragu! Thanks for sharing your recipe.

    Reply
  8. carmen says:

    August 3, 2016 at 2:20 pm

    Yum. This looks incredible! I love all the colors. :]

    // ▲ itsCarmen.com ▲

    Reply

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