Family favorite for years, great way to get veggies into kids, and no separate side dishes. Top with fresh chopped parsley and/or parmesan if desired. This stuff reheats great and I have used ground beef in it before, just brown it with the onions, drain then continue recipe. I hope you all enjoy it as much as we have.

Denyse
Advertisement

Ingredients

Directions

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

    Ads will not print with your recipe
  • While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through.

  • Serve sauce over pasta with a dab of butter, or toss together.

Nutrition Facts

330.68 calories; 10.87 g protein; 56.24 g carbohydrates; 8.17 g fat; 11.67 mg cholesterol; 643.15 mg sodium.Full Nutrition


Reviews (17)

Read All Reviews

Most helpful positive review

12/31/2003
I made it with 2 cans of diced tomatoes (with garlic and italian seasoning I think) and it was great!
(5)

Most helpful critical review

06/25/2008
This was OK but not quite as good as it sounded. I used whole-wheat rotini because I thought the chunky veggies would mix better with a thicker pasta. I eat tons of veg but I didn t think they went well with the heavier flavors of the red wine and marinara (I used homemade imported from our favorite Jersey deli). I think this would be better as a primavera with the veggies olive oil lots of garlic fresh herbs and Parm/reggiano cheese. I also didn t really care for the corn in this Corny Spaghetti; it reminded me of Hamburger Helper casseroles I had as a kid. Thanks anyway.
(2)
25 Ratings
  • 3 Rating Star 11
  • 4 Rating Star 8
  • 5 Rating Star 6
12/31/2003
Surprisingly good and very easy! I had about 2/3 of a cucumber and Madeira wine in my kitchen so I substituted those for the zucchini and red wine. Madeira has a nice sweet flavor that I like to use in pasta sauces and it complemented the sweentess of the corn very well. My 2 1/2 year old daughter liked it too but she loves pasta so that's a given!
(5)
12/31/2003
I made it with 2 cans of diced tomatoes (with garlic and italian seasoning I think) and it was great!
(5)
12/31/2003
I like this recipe however I added shelled Pecans and omited the mushrooms and I used tomato sauce for the sauce I also added more vegies and it turned out great
(4)
04/06/2008
Very good. Left out the mushrooms because we don't care for them.I bet it would be even better with sliced chicken in it.
(3)
11/07/2007
Very good. I did add red pepper flakes. Thank you!
(3)
06/25/2008
This was OK but not quite as good as it sounded. I used whole-wheat rotini because I thought the chunky veggies would mix better with a thicker pasta. I eat tons of veg but I didn t think they went well with the heavier flavors of the red wine and marinara (I used homemade imported from our favorite Jersey deli). I think this would be better as a primavera with the veggies olive oil lots of garlic fresh herbs and Parm/reggiano cheese. I also didn t really care for the corn in this Corny Spaghetti; it reminded me of Hamburger Helper casseroles I had as a kid. Thanks anyway.
(2)
08/24/2008
Good! Great way to use up zucchini from the garden. I used Madeira wine as another reveiwer suggested and it was very good. Easy and quick! Thanks.
(2)
07/05/2008
I thought this was ok. My husband really disliked it. Came out very watery. Might have to cook the mushrooms longer to evaporate all the water they emit. Just not for us so I will not be making again.
(2)
01/11/2010
This was ok but I didn't particulary care for the taste of the sauce.
(2)