Meatless Spaghetti

Photo: flickr user Prince Roy

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

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 and without brown sugar: ) 3 vegetables, 1 fat, also, 102 calories, 624 mg.