Heat the oil in a 6-quart saucepot over medium-high heat. Add the mushrooms, salt and black pepper and cook for 5 minutes or until the mushrooms are tender, stirring occasionally.Add the sauce, water and spaghetti to the saucepot and heat to a boil. Cover. Reduce the heat to medium-low. Cook for 20 minutes or until the spaghetti is tender, stirring occasionally. Stir in the cheese and basil.
1 tablespoon canola oil6 ounces mushrooms, sliced (about 2 cups)0.5 teaspoon salt0.125 teaspoon ground black pepper1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce2 cups water8 ounces uncooked spaghetti, broken in half0.25 cup shredded Parmesan cheese0.5 cup chopped fresh basil leaves
The trick to making these potatoes
So simple, so delicious and so good for yo...
Puff pastry makes an elegant toping for th...
Hearty, healthy and portable…breakfast o...