Extreme Veggie Spaghetti Sauce

• 3 tbsp olive oil, extra virgin
• 2 cup frozen 3 pepper and onion blend
• 1 cup shredded carrots
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp red pepper flakes
• 2 thinly slced small zuchinni
• 2 thinly sliced yellow squash
• 4 thinly sliced Roma tomatoes
• 2 cup canned low sodium mushrooms. (drained)
• 1 32 oz. jar Arrabiata sauce (this is a spicy marinara sauce, any spaghetti sauce will do)
• 1 tbsp oregano
• 1 tbsp basil

1. In very large skillet, season carrots and onion/pepper blend with cumin, chili, red peppers, and garlic.
2. Heat in olive oil until carrots are soft.
3. Add remaining vegetables and season with oregano and basil.
4. Cook until veggies are soft, but not mushy.
5. Stir in Arrabiata sauce.
6. Cook until liquid us reduced.
7. Sprinkle generously with shredded parmesan.
8. Serve over pasta or a baked potato

olive oil, pepper, carrots, ground cumin, chili powder, red pepper, zuchinni, tomatoes, mushrooms, sauce, oregano, basil

Taken from cookpad.com/us/recipes/353009-extreme-veggie-spaghetti-sauce (may not work)