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

  1. 1
    In 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.
  2. 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 occaionally. Serve over cooked spaghetti.

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