Taste of Home
Meatless Spaghetti
TOTAL TIME: Prep: 25 min. Cook: 1 hour
YIELD: 14 servings.
This chunky sauce is so good you'll think it's loaded with meat. But it actually features a whole bushel of fantastic produce. I can start this sauce early in the afternoon and have it slowly simmer on the stove until dinnertime. It's nice to rely on no-fuss recipes like this on busy days.—Barbara Njaa, Nikiski, Alaska
Ingredients
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6 garlic cloves, minced
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1 cup chopped celery
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1 medium onion, chopped
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2 tablespoons canola oil
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6 small zucchini, chopped (about 2 pounds)
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1 medium green pepper
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1 can (6 ounces) pitted ripe olives, drained and sliced
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4 beef bouillon cubes or 2 vegetable bouillon cubes
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1 cup hot water
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1 jar (6 ounces) sliced mushrooms, drained
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1 can (28 ounces) diced tomatoes, undrained
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2 cans (15 ounces each) tomato sauce
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1 can (6 ounces) tomato paste
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1 tablespoon brown sugar, optional
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2 teaspoons dried basil
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2 teaspoons dried oregano
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2 teaspoons dried parsley flakes
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1 teaspoons salt, optional
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1/2 teaspoon pepper
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2 pounds spaghetti, cooked and drained
Directions
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1.
In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes.
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2.
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 occasionally. Serve with spaghetti.
Nutrition Facts
1 cup: 102 calories, 5g fat (0 saturated fat), 0 cholesterol, 624mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 3 vegetable, 1 fat.
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