Recipe - Meatless Spaghetti

6 Cloves garlic; minced
1 cup Chopped celery
1 md Chopped onion; (or large)
2 tablespoon Cooking oil
6 small Zucchini; chopped (2 lbs.)
1 Green pepper; chopped
1 cn (6 oz) pitted black olives;
drained/ cut or sliced up
4 Been bouillon cubes
1 cup Hot water
1 Jar (6 oz) cut or sliced up mushrooms;
drained
1 cn (28 oz) minced tomatoes;
undrained
2 cn Tomato sauce; (15 oz. each)
1 cn (6 oz) tomato paste
1 tablespoon Brown sugar; optional
2 teaspoon Dried basil
2 teaspoon Dried oregano
2 teaspoon Dried parsley flakes
1 teaspoon Salt; optional
One half teaspoon Pepper
2 pound 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 23 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 lowsodium 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 MCRecipe Digest V1 #834 by Roberta Banghart
bobbi744@sojourn.com on Oct 09, 1997