Meatless Spaghetti

• 6 garlic cloves, minced
• 1 cup chopped celery
• 1 medium onion, chopped
• 2 tablespoons canola oil
• 6 small zucchini, chopped (about 2 pounds)
• 1 medium green pepper
• 1 can (6 ounces) pitted ripe olives, drained and sliced
• 4 beef bouillon cubes or 2 vegetable bouillon cubes
• 1 cup hot water
• 1 jar (6 ounces) sliced mushrooms, drained
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cans (15 ounces each) tomato sauce
• 1 can (6 ounces) tomato paste
• 1 tablespoon brown sugar, optional
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley flakes
• 1 teaspoons salt, optional
• 1/2 teaspoon pepper
• 2 pounds spaghetti, cooked and drained

1. In a large saucepan or a Dutch oven, saute the garlic, celery and onion in oil until tender. Add the zucchini, green pepper and olives; saute for 2-3 minutes.
2. 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 occasionally. Serve with spaghetti.

garlic, celery, onion, canola oil, zucchini, green pepper, olives, vegetable bouillon cubes, water, mushrooms, tomatoes, tomato sauce, tomato paste, brown sugar, basil, oregano, parsley flakes, salt, pepper

Taken from www.tasteofhome.com/recipes/meatless-spaghetti/ (may not work)