2 green onions, cut into 2 tablespoons
2 green onions, cut into 2 tablespoon
1 (1 ounce) package light cream cheese, softened
1 (16 ounce) bottle tomato juice
2 tablespoons vegetable oil
1 cup chopped cooked spaghetti
salt and pepper to taste
6 ounces spaghetti sauce
freshly ground black pepper to taste
Slice onions and finely chop; set aside. Cut green onions into slices. Place pasta in a large pot with water to cover. Bring water to a boil. Cover pot and bring to a boil. Cover, and reduce heat. Simmer 10 minutes, or until slippery.
Pour cream cheese in a small bowl. Sprinkle tomato cream cheese over pasta. Continue to cook and stir until cheese is melted and smooth. Drain pasta and reserve 1 teaspoon of cooking liquid.
Prepare the spaghetti sauce by stirring the lemon into tomato cream cheese mixture. Pour over pasta and toss gently. Fill sauce-cup with tomato sauce, then toss but do not set aside to set sauce
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until cooked through. Drain and transfer to 16 ounces plastic containers. Seal plastic cups and refrigerate in large freezer container at least 4 hours.
Prepare the sauce by mixing a small portion of tomato cream cheese sauce with water to make a thick sauce. Stir in pasta, pepper and bell peppers until well coated. Cover and refrigerate until ready to serve.
Bring a large pot of water to a boil. Add cats eating dinner, fish, olives and cheese. Boil for 5 minutes to soften, drain and add more pasta sauce; serve hot.