Tomato Vegetable Spaghetti

Serves: 8
Total Calories: 275


1 pound noodles spaghetti
2 tablespoons vegetable oil
2 cloves garlic minced
2 onions chopped fine
1/2 cup celery finely diced
1/2 green bell pepper, finely diced
1 zucchini finely diced
3/4 teaspoon salt
1/2 teaspoon oregano crushed
2 teaspoons basil crushed
1 (29-ounce) can tomato pureed
1/2 teaspoon sugar


Cook spaghetti (may substitute with pasta shells) according to package instructions. Drain and keep warm while making sauce. In large saucepan, heat oil saute garlic for 1 to 2 minutes. Add onions, celery, green pepper, and zucchini saute until vegetables soften. Add seasonings, tomatoes, and sugar. Bring to boil, lower heat and simmer, uncovered, for no longer than 30 minutes, stirring occasionally. Add a little water, if necessary, for right consistency. Season to taste. Serve over freshly cooked pasta, allowing 2 ounces uncooked pasta per serving.

Nutritional Facts:

Serves: 8
Total Calories: 275
Calories from Fat: 40

This Tomato Vegetable Spaghetti recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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