Title: Meatless Spaghetti
Categories: Healthwise Entree Pasta
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
6	oz	Can pitted black olives; drained/sliced
4		Been bouillon cubes
1	c	Hot water
6	oz	Jar sliced mushrooms; drained
28	oz	Can diced tomatoes; undrained
2	cn	Tomato sauce; (15 oz. each)
6	oz	Can 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. Posted to MM-Recipes Digest V4 #7 by Bill Spalding on Sep 21, 1997

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

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