Meatless Spaghetti
20 ingredients
2 steps
Ingredients
- 6 cloves garlic minced
- 1 cup chopped celery
- 1 chopped onion medium, or large
- 2 tablespoons cooking oil
- 6 zucchini smalls, chopped, 2 lbs.
- 1 green pepper chopped
- 6 ounces pitted black olives drained/sliced
- 4 bouillon cubes Been
- 1 cup hot water
- 6 ounces sliced mushrooms drained
- 28 ounces diced tomatoes undrained
- 2 ounces tomato sauce 15 each
- 6 ounces tomato paste
- 1 tablespoon brown sugar optional
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons parsley flakes Dried
- 1 teaspoon salt optional
- 1/2 teaspoon pepper
- 2 pounds spaghetti cooked/drained
Directions
-
1In 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.
-
2Dissolve 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.
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