Meatless Spaghetti
By: Anonymous
Published: Tuesday, February 23, 2010 - 2:51am

Ingredients




6 Cloves garlic, minced
1 cup Chopped celery
1 medium Chopped onion, (or large)
2 tablespoons Cooking oil
6 smalls Zucchini, chopped (2 lbs.)
1 Green pepper, chopped
1 can (6 oz) pitted black olives, drained/sliced
4 Been bouillon cubes
1 cup Hot water
1 jar (6 oz) sliced mushrooms, drained
1 can (28 oz) diced tomatoes, undrained
2 ounces can Tomato sauce, (15  each)
1 can (6 oz) tomato paste
1 tablespoon Brown sugar, optional
2 teaspoons Dried basil
2 teaspoons Dried oregano
2 teaspoons Dried parsley flakes
1 teaspoon Salt, optional
1/2 teaspoon Pepper
2 pounds Spaghetti, cooked/drained

Preparation

1 In a large saucepan or a Dutch oven, saute garlic, celery and onion in oil until tender. Add zucchini, green pepper and olives; saute for 2-3 minutes. 2 Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occaionally. Serve over cooked spaghetti. 3 Yield: 14 servings Diabetic and without brown sugar: ) 3 vegetables, 1 fat, also, 102 calories, 624 mg.