Veggie Spaghetti

Onion, chopped
1 - 2 tablespoons olive oil
Crimini mushrooms, sliced
3-4 garlic cloves, sliced thin, diced, or pressed
4 Celery ribs and leaves, chopped
2 cans diced tomatoes
1 small can tomato paste
2 medium-small zucchini, sliced
Black olives, sliced
Garlic salt
Balsamic vinegar

Thin spaghetti or other pasta

Boil a large pot of salted water for the pasta. Add a tablespoon of olive oil, dry pasta, and let boil until tender.

In a large, deep skillet, heat olive oil and sautee onions until they just begin to turn translucent. Add mushrooms and garlic. Add tomatoes, paste, celery, herbs, and salt. Cover and simmer for a few minutes until celery starts to turn tender. You may need to add a little water to thin the sauce, maybe 1/4 to 1/2 cup. Mix the zucchini into the sauce, and a few dashes of balsamic vinegar if you like. Cover and simmer until zucchini is tender.

Serve over the pasta, and top with some freshly-grated parmesan cheese.

* * * This is a good, light, flavorful vegetarian meal. You can add any other vegetables you like, or serve with some bread or a salad.