Spaghetti Veggie Sauce

This is one way to get kids to eat their vegetables! It cooks down to a wonderful consistency and they all love it, even now when they’re all grown up!

Serving Size: 1/6 recipe
1 (26 ounce) can spaghetti sauce (Classico Tomato and Basil tastes good and has less sodium)
1 can no-added-salt diced tomatoes
2 medium zucchini, chopped fine
½ cup sweet corn
1 medium red, yellow or green pepper, chopped fine
1 carrot, grated
1 large onion, chopped fine
2 stalks celery, chopped fine
2 tablespoons olive oil
3 cloves garlic, minced
1-2 tablespoon brown sugar
1-2 teaspoon basil
1-2 teaspoon oregano 

fresh ground pepper to taste
6 ounces whole wheat spaghetti noodles or angel hair pasta or penne pasta
1-2 cup water

1. In a large saucepan, sauté vegetables (except corn) and garlic for 5-7 minutes in olive oil.
2. Add spaghetti sauce, tomatoes, corn, sugar, basil, oregano and 1 cup water.
3. If using meat, brown and add now.
4. Bring to a boil, then turn down heat to low, cover and simmer for 1 to 1½ hours.
5. Stir occasionally, adding water if it gets too thick.
6. When nearly done, cook pasta as directed on package.
7. You may add any other vegetables.
8. Serve with garlic bread and a nice salad.
   

*You also can add ½ lb browned lean ground beef, lean ground turkey or ground chicken breast.

Nutrition Facts 
Calories: 323
Total Fat: 9 grams
Sat. Fat: 2 grams
Cholesterol: 33 mg
Carbohydrate: 45 grams
Fiber: 4 grams
Sodium: 372 mg
Protein: 19 grams