Meatless Spaghetti

• 6 cloves garlic minced
• 1 cup chopped celery
• 1 chopped onion medium, or large
• 2 tablespoons cooking oil
• 6 zucchini smalls, chopped, 2 lbs.
• 1 green pepper chopped
• 6 ounces pitted black olives drained/sliced
• 4 bouillon cubes Been
• 1 cup hot water
• 6 ounces sliced mushrooms drained
• 28 ounces diced tomatoes undrained
• 2 ounces tomato sauce 15 each
• 6 ounces tomato paste
• 1 tablespoon brown sugar optional
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons parsley flakes Dried
• 1 teaspoon salt optional
• 1/2 teaspoon pepper
• 2 pounds spaghetti cooked/drained

1. 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.
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 occaionally. Serve over cooked spaghetti.

garlic, celery, onion, cooking oil, zucchini smalls, green pepper, black olives, bouillon cubes, water, mushrooms, tomatoes, tomato sauce, tomato paste, brown sugar, basil, oregano, parsley, salt, pepper

Taken from www.yummly.com/recipe/Meatless-Spaghetti-1664901 (may not work)