6 Cloves garlic, minced
1 cup Chopped celery
1 medium Chopped onion, (or large)
2 tbsp Cooking oil
6 small Zucchini, chopped (2 lbs.)
1 Green pepper, chopped
1 can (6 oz) pitted black olives, drained/sliced
4 Been bouillon cubes
1 cup Hot water
1 Jar (6 oz) sliced mushrooms, drained
1 can (28 oz) diced tomatoes, undrained
2 can Tomato sauce, (15 oz. each)
1 can (6 oz) tomato paste
1 tbsp Brown sugar, optional
2 tsp Dried basil
2 tsp Dried oregano
2 tsp Dried parsley flakes
1 tsp Salt, optional
1/2 tsp Pepper
2 lb Spaghetti, cooked/drained
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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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