Serrano Chili Spaghetti

#vegetarian #vegan #family-friendly

Total Time: 25 min. 

Servings: 4

Ingredients

• 4 serrano peppers (use less depending on spice tolerance)

• 1 zucchini 

• 8 oz spaghetti, cooked & drained 

• 1 medium yellow or white onion

• 28 oz (794g) crushed tomatoes

• 1 Tbsp olive oil

• 1 tsp Italian seasoning

• ¼ tsp garlic powder

• ½ Tbsp granulated sugar

• Salt & pepper, to taste

Cooking Steps

Prep Ingredients

Roughly dice 1 medium yellow or white onion. Cut the zucchini into ½ in (1.5 cm) half-moons by cutting off the ends of the zucchini and then slicing lengthwise. Roughly chop 4 serrano peppers. Cook spaghetti. 

Cook Veggies

Heat 1 Tbsp olive oil in a large deep-sided pan over medium heat. Once shimmering, add diced onion and cook, occasionally stirring, until translucent, about 3 min. 

Next, add chopped peppers and zucchini to the pan. Cook until veggies are softened, about 5 min. 

Make Sauce

Once the veggies are softened, add 28 oz (794g) crushed tomatoes to the pan. Cook for 3 min., stirring occasionally. 

Add in Seasonings

Reduce the heat to medium-low and add 1 tsp Italian seasoning, ¼ tsp garlic powder, ½ Tbsp granulated sugar, and salt & pepper to taste. 

Let simmer over medium-low for about 4-5 min, stirring occasionally. Remove from the heat. 

Finish

Drain spaghetti. Combine the cooked spaghetti with the serrano chili sauce. Serve on plates and enjoy!