Meatless Spaghetti

Name: Meatless Spaghetti
Ingredients: 6 garlic cloves, minced; 1 cup chopped celery; 1 medium onion, chopped; 2 tablespoons canola oil; 6 small zucchini, chopped (about 2 pounds); 1 medium green pepper; 1 can (6 ounces) pitted ripe olives, drained and sliced; 4 beef bouillon cubes or 2 vegetable bouillon cubes; 1 cup hot water; 1 jar (6 ounces) sliced mushrooms, drained; 1 can (28 ounces) diced tomatoes, undrained; 2 cans (15 ounces each) tomato sauce; 1 can (6 ounces) tomato paste; 1 tablespoon brown sugar, optional; 2 teaspoons dried basil; 2 teaspoons dried oregano; 2 teaspoons dried parsley flakes; 1 teaspoons salt, optional; 1/2 teaspoon pepper; 2 pounds spaghetti, cooked and drained

20 ingredients

2 steps

Ingredients

6 garlic cloves, minced
1 cup chopped celery
1 medium onion, chopped
2 tablespoons canola oil
6 small zucchini, chopped (about 2 pounds)
1 medium green pepper
1 can (6 ounces) pitted ripe olives, drained and sliced
4 beef bouillon cubes or 2 vegetable bouillon cubes
1 cup hot water
1 jar (6 ounces) sliced mushrooms, drained
1 can (28 ounces) diced tomatoes, undrained
2 cans (15 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 tablespoon brown sugar, optional
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley flakes
1 teaspoons salt, optional
1/2 teaspoon pepper
2 pounds spaghetti, cooked and drained

Directions

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.
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.