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Spicy Spaghetti with Pepperoni
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  • 1 cup (225 ml) mushrooms, sliced
  • 1 cup (225 ml) onions, chopped
  • 1 clove garlic, minced
  • 1 cup (225 ml) water
  • 1 29 oz (812 grm). can crushed tomatoes
  • 1 6 oz (168 grm). can tomato paste
  • 2 tsp (10 ml). basil
  • 1/2 tsp (2 ml). oregano
  • 1/2 tsp (2 ml). salt
  • 1/4 tsp (1 ml). black pepper
  • 1 tbsp (15 ml). prepared mustard
  • 25 slices reduced fat turkey pepperoni
  • 8 oz (224 grm). spaghetti, thin, cooked
  • In a three-quart saucepan, cook mushrooms, onions, and garlic until tender.
  • Add water, crushed tomatoes, tomato paste, basil, oregano, salt, black pepper, and mustard.
  • Cook over medium heat, stirring occasionally, until thickened, or for 20 minutes.
  • Stir in pepperoni slices into sauce.
  • Continue cooking until heated through.
  • Serve over cooked spaghetti.
191 Calories; 2g Fat (7% calories from fat); 8g Protein; 36g Carbohydrate; 7mg Cholesterol; 699mg Sodium

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