Pasta La Cienega
Ingredients:

1 Tablespoon olive oil
½ c. chopped yellow onion
2 garlic cloves, chopped
carrot, peeled and finely diced
small zucchini squash, finely diced
green bell pepper, diced (omit if out of season and expensive)
16 oz. Can diced tomatoes
6 oz. Can tomato paste
1 ½ to 1 ¾ c. water
tablespoons fresh sweet basil, chopped or 1 ½ teaspoons dried sweet basil
Tablespoons Italian flat-leaf parsley, chopped or 1 ½ teaspoons dried parsley
teaspoon sugar
½ teaspoon white pepper
pound thin spaghetti cooked according to package directions

Nutrition Facts:
Serving: 1 serving
Calories: 300
Total Fat: 9 grams
Cholesterol: 0
Carbohydrates: 52 grams
Sodium: 215 milligrams
The percent of fat in this recipe is 24% compared to more than 38% if one pound of extra lean ground beef were added.

Directions:
Heat a large skillet over medium heat. Add olive oil. Add chopped onion and cook until transparent. Add remaining vegetables and cook until slightly softened, but not mushy, about 15 minutes. Add canned diced tomatoes, tomato paste and water and stir until well combined. Add sweet basil, parsley, sugar and pepper. Turn heat to low, cover pan and continue cooking for 1 hour. To serve, place approximately ¾ cup spaghetti on warmed plate and top with about ½ cup sauce.
Yield: 4 servings