Vegetarian Spaghetti

SUBMITTED BY: Margaret Wilson

"Who says spaghetti needs meat to be tasty? 'I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes,' comments Margaret Wilson from Hemet, California."

PREP TIME	5 Min
COOK TIME	20 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (16 ounce) package spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 (26 ounce) jar meatless spaghetti sauce
1 (16 ounce) can garbanzo beans or chickpeas, rinsed and drained
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

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DIRECTIONS

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf.
Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and Parmesan cheese.

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