1 package (16 ounces) spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 jar (26 ounces) meatless spaghetti sauce
1 can (16 ounces) garbanzo beans, drained and rinsed
1 can (14 1/2 ounces) diced tomatoes with garlic and onion, undrained	  
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated parmesan cheese
      

-Cook spaghetti according to package. Meanwhile, in a large skillet, saute the onion, celery
 and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt,
 oregano and bay leaf.
-Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with 
 sauce and parmesan cheese.
 
Yeild: 6 servings

S & D March/April 05 p. 40