1 green pepper, coarsely
1/2 c. celery, chopped
1/2 c. onion, chopped
1 clove garlic, crushed
2 Tbsp. oil
salt and pepper
1 1/2 c. bottled spaghetti
1/2 c. water
1/2 lb. cooked, shelled and
In 10-inch skillet, saute green pepper, celery, onion
and garlic in oil until vegetables are tender. Sprinkle with
salt and pepper. Stir in spaghetti sauce and water, simmer for
10 minutes of simmering time. Serve hot over rice, or any kind
of pasta. Garnish with parsley. Serve on large platter.
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