Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: to a crock pot add the dry spaghetti sauce mix, tomato sauce, and water. in 1/2-inch crosswise slices, cut zucchini. peel the eggplant, slice thinly, and then cut each slice into quarter pieces. add zucchini, eggplant, green pepper, tomatoes and salt to spaghetti sauce mixture. cover and cook on low for 4-6 hours or until vegetables are tender. before ready to serve, cook spaghetti according to the package directions and drain well. top each serving of spaghetti with the vegetable sauce mixture. sprinkle with grated mozzarella cheese and serve immediately.

Target recipe: cook spaghetti until al dente. return the spaghetti to the still-hot saucepan and toss it, with two forks, with a tablespoonful of butter. see that every strand of spaghetti is coated with the butter. in a small pan, heat the oil and fry the chopped garlic in it for a minute or two, then add the tomato paste, and season with salt and a good grate of black pepper. take the pan off the heat, add the yogurt and pour the mixture over the spaghetti.