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Garden vegetables and a generous sprinkling of herbs liven up this spaghetti sauce. You'll never miss the meat, guarantees Bruce Emery of Huntington Beach, California.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts One serving (3/4 cup sauce with 1 cup spaghetti) equals 320 calories, 3 g fat (trace saturated fat), 0 cholesterol, 536 mg sodium, 63 g carbohydrate, 7 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 3 vegetable.
Originally published as Meatless Spaghetti Sauce in Light & Tasty February/March 2001, p59
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Reviewed on Aug. 12, 2011 by bettyaking
I have been making this sauce for YEARS from an old Taste of Home edition. My daughter, a vegan, adores it and a friend doesn't even use spaghetti- she eats it out of a bowl by itself! It freezes well and is great on manicotti, etc., as it doesn't smother the delicate flavors of all of the cheeses. It's low fat and a great way to use up your garden veggies. The only thing I did diferent is add more garlic and I accidentally used Port instead of Burgundy and it actually gave it a sweeter flavor.
Reviewed on May. 05, 2011 by moxie53
I made this 2 days after seeing it on line. I think it is very tasty and the addition of the vinegar gives it a subtle zing. Definitely a repeat dish.
Reviewed on Apr. 20, 2011 by rellmac
This is an absolutely amazing dish. It's a family favorite in our home, and whenever we serve it, there are no leftovers! I dish it up with some homemade crusty bread and a nice romaine salad but honestly, you can fill up on this alone.
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