Title: Meatless Spaghetti
Categories: Healthwise, Main dishes, Bobbie - no, Pasta/noodl
Yield: 14 Servings

6 Cloves garlic; minced
1 c Chopped celery
1 md Chopped onion; (or large)
2 tb Cooking oil
6 sm Zucchini; chopped (2 lbs.)
1 Green pepper; chopped
1 cn (6 oz) pitted black olives;
-drained/sliced
4 Been bouillon cubes
1 c Hot water
1 Jar (6 oz) sliced mushrooms;
-drained
1 cn (28 oz) diced tomatoes;
-undrained
2 cn Tomato sauce; (15 oz. each)
1 cn (6 oz) tomato paste
1 tb Brown sugar; optional
2 ts Dried basil
2 ts Dried oregano
2 ts Dried parsley flakes
1 ts Salt; optional
1/2 ts Pepper
2 lb Spaghetti; cooked/drained

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.
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. Yield: 14 servings Diabetic
Exchanges:( one 1 cup serving of sauce, prepared with low-sodium bouillon
and without brown sugar: ) 3 vegetables, 1 fat, also, 102 calories, 624 mg.
sodium 0 cholesterol, 14 mg. carbohydrate, 4 grsm. protein, 5 grams fat. MC
formatting by bobbi744@sojourn.com

NOTES : Recipe submitted by Barbara Njaa of Nikishka, Alaska.

Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 19

Posted to MC-Recipe Digest V1 #834 by Roberta Banghart
on Oct 09, 1997