Vegetarian Spaghetti Recipe
1 package (16 ounces) spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 jar (26 ounces) meatless spaghetti sauce
1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) 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
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, basil and air cheese to give it the extra crunch. Yield: 6 servings.
Originally published as Vegetarian Spaghetti in Quick Cooking March/April 2005, p40
1 cup: 511 calories, 11g fat (1g saturated fat), 3mg cholesterol, 1225mg sodium, 87g carbohydrate (17g sugars, 8g fiber), 17g protein.