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| 6 | cloves garlic minced |
| 1 Tasse | celery chopped |
| 1 mittel | Chopped onion; (or large) |
| 2 Esslöffel | cooking oil |
| 6 klein | Zucchini; chopped (2 lbs.) |
| 1 | green pepper chopped |
| 1 Dose | (6 oz) pitted black olives; drained/sliced |
| 4 | Been bouillon cubes |
| 1 Tasse | water hot |
| 1 | Jar (6 oz) sliced mushrooms; drained |
| 1 Dose | (28 oz) diced tomatoes; undrained |
| 2 Dose | Tomato sauce; (15 oz. each) |
| 1 Dose | (6 oz) tomato paste |
| 1 Esslöffel | Brown sugar optional |
| 2 Teelöffel | basilicum dried |
| 2 Teelöffel | oregano dried |
| 2 Teelöffel | parsley dried flakes |
| 1 Teelöffel | Salt optional |
| 1/2 Teelöffel | pepper |
| 2 x ca. 450 g | 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
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