Ingredients
2 Tbs. olive oil
10 large fresh tomatoes, peeled and diced
1 tsp. salt
1/2 tsp. minced garlic
2 Tbs. chopped onion
1 Tbs. chopped fresh basil or 1 tsp. dried
1 tsp. sugar or sugar substitute
1/2 tsp. oregano
Black pepper, to taste
2 red peppers, sliced into chunks
1 yellow summer squash, sliced lengthwise
1 zucchini, sliced lengthwise
1 sweet onion, sliced into 1/4-inch wide rounds
8 oz. pkg. of whole wheat spaghetti
Directions
Heat oil in a heavy skillet. Add tomatoes, salt, garlic, onions, basil, sugar, oregano and black pepper. Cook slowly, uncovered, for 30 minutes or until sauce is thickened. In the meantime, brush peppers, squash and onion with oil. Place under broiler and cook, turning frequently until browned and tender. Remove to bowl. Cook spaghetti until al dente. Drain well and portion onto plates. Cover with equal amounts of sauce. Top with equal amounts of vegetables. Serve immediately.
Yield: 4 servings
