Vegetable Fettucini  

Servings: 4-6

1 Cup Carrot slices
1 Cup Broccoli pieces
1 Cup Zucchini slices
4 Cups Marinara Sauce (below)
8 ozs. Fettucini or medium-wide noodles, cooked
1/2 cup freshly grated Parmesan cheese
Marinara Sauce
2 tbs. Olive oil
1 clove Garlic, crushed
1 Onion, chopped

1/3 cup celery, chopped
4 cups canned tomatoes, cut in small pieces
1 can (6 oz.) tomato paste
1 cup water
1/2 tsp. each, salt, basil and oregano
1/4 tsp. each pepper and thyme
1/8 tsp. each allspice and chili powder
1 bay leaf

Add Garlic, Onion and Celery to oil in skillet and saute until tender. Stir in tomatoes, tomato paste and seasonings. Mix well and simmer, uncovered, at least 20 minutes. Remove bay leaf.
Add Vegetables to marinara sauce. Bring to boil over medium heat. Immediately reduce heat and simmer until vegetables are crisp tender, approximately 15 minutes. Serve over hot cooked noodles. Garnish with Parmesan cheese.