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Meatless Spaghetti

6 Cloves garlic; minced
1 c Chopped celery
1 md Chopped onion; (or large)
2 tb Cooking oil
6 sm Zucchini; chopped (2 lbs.)
1 Green pepper; chopped
1 cn (6 oz) pitted black olives; drained/sliced
4 Been bouillon cubes
1 c Hot water
1 Jar (6 oz) sliced mushrooms; drained
1 cn (28 oz) diced tomatoes; undrained
2 cn Tomato sauce; (15 oz. each)
1 cn (6 oz) tomato paste
1 tb Brown sugar; optional
2 ts Dried basil
2 ts Dried oregano
2 ts Dried parsley flakes
1 ts Salt; optional
1/2 ts Pepper
2 lb Spaghetti; cooked/drained


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


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