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Vegetarian Spaghetti Recipe

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Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.

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6 Servings
Prep/Total Time: 25 min.

Ingredients

1 package (16 ounces) spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons canola oil
1 jar (26 ounces) meatless spaghetti sauce
1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

Directions

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and Parmesan cheese. Yield: 6 servings.

Vegetarian Spaghetti published in Quick Cooking March/April 2005, p40

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