| 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
A Message from our Provider:
“God is bigger than any church”