8 Servings 20 min Cook
16 Oz Spaghetti
1 Can (303 x 406) Corn
1 Cup chopped Broccoli
1 3/4 Cup Tomato Sauce
1 Cup chopped Carrots
1 Cup, pieces or slices Mushrooms
Drain kernel corn.
Cut mushrooms and carrots into slices.
Bring a large pot of salted water to boil, add spaghetti and return water to a boil.
Cook until spaghetti is al dente; drain well.
Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot.
Cook on medium heat for 15 to 20 minutes or until vegetables are tender.
Stir occasionally to keep sauce from sticking.
Serve sauce over spaghetti.
