8 servings 7 pt
2 Tbsp olive oil
1 onion, chopped
3 garlic cloves, finely chopped
1 carrot finely chopped
1 zucchini finely chopped
1/2 red bell pepper finely chopped
6 mushrooms chopped
28 oz can crushed tomatoes
1 tsp dried oregano
1/2 cup chopped flat-leaf parsley
1/4 cup chopped fresh basil
1/2 tsp salt
1/4 tsp black pepper
16 oz box Whole-wheat spaghetti
Heat oil in large saucepan over medium heat. Add the onion and half the garlic, cook for 5 minutes. Add the carrot and cook until crisp-tender about 5 minutes. Add the zucchini, bell pepper and mushrooms stirring frequently until the mushroom juices are evaporated about 6 minutes.
Add the tomatoes, remaining garlic and spices. Simmer, stirring occasionally until thickened and the vegetables are very tender, about 30 minutes.
Serve over cooked spaghetti.
