Veggie Spaghetti Stew

The second week of September is Vegetarian Awareness Week, and even if you’re not a vegetarian, you’ll never miss the meat in this delicious stew.

Spaghetti Stew

2 cups reduced-sodium tomato juice

1 (8-ounce) can tomato sauce

1 teaspoon Italian seasoning

1  1/2 cups shredded carrots

1  1/2 cups chopped celery

1/2 cup chopped onion

1  1/3 cups (4 ounces) uncooked broken spaghetti

1/4 cup reduced fat Parmesan-style grated topping

In a large skillet, combine tomato juice, tomato sauce, Italian seasoning, carrots, celery and onion. Bring mixture to a boil. Stir in uncooked spaghetti. Continue cooking for 10 to 12 minutes or until vegetables and spaghetti are tender. When serving, top each dish with 1-tablespoon Parmesan cheese. Makes 4 (1 cup) servings.

Hint: If you don’t like the crunch of the vegetables, they can be sautéed first.

•Each serving equals: 210 calories, 2g fat, 7g protein, 41g carbs, 544mg sodium, 106mg calcium, 4g fiber; Diabetic Exchanges: 3 Vegetables, 2 Starch; Carb Choices: 3.

Find hundreds of printer-friendly recipes at spokane.net/recipes