| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Healthwise, Main dishes, Bobbie – no, Pasta/noodl | 14 | Servings | |
INGREDIENTS
| 6 | Cloves garlic; minced | |
| 1 | c | Chopped celery |
| 1 | md | Chopped onion; (or large) |
| 2 | tb | Cooking oil |
| 6 | sm | Zucchini; chopped (2 lbs.) |
| 1 | Green pepper; chopped | |
| 1 | cn | (6 oz) pitted black olives; drained/sliced |
| 4 | Been bouillon cubes | |
| 1 | c | Hot water |
| 1 | Jar (6 oz) sliced mushrooms; drained | |
| 1 | cn | (28 oz) diced tomatoes; undrained |
| 2 | cn | Tomato sauce; (15 oz. each) |
| 1 | cn | (6 oz) tomato paste |
| 1 | tb | Brown sugar; optional |
| 2 | ts | Dried basil |
| 2 | ts | Dried oregano |
| 2 | ts | Dried parsley flakes |
| 1 | ts | Salt; optional |
| 1/2 | ts | Pepper |
| 2 | lb | Spaghetti; cooked/drained |
INSTRUCTIONS
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. 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. Yield: 14 servings Diabetic Exchanges:( one 1 cup serving of sauce, prepared with low-sodium bouillon and without brown sugar: ) 3 vegetables, 1 fat, also, 102 calories, 624 mg. sodium 0 cholesterol, 14 mg. carbohydrate, 4 grsm. protein, 5 grams fat. MC formatting by bobbi744@sojourn.com NOTES : Recipe submitted by Barbara Njaa of Nikishka, Alaska. Recipe by: Taste of Home Magazine, Aug/Sept. '94, p. 19 Posted to MC-Recipe Digest V1 #834 by Roberta Banghart <bobbi744@sojourn.com> on Oct 09, 1997
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