Vegetarian Spaghetti

This lighter version of the traditional fare was perfect for this very-in between-winter-and-spring kind of weather we've been stuck with here in MN!

Vegetarian Spaghetti

In a large saucepan, mix:
-olive oil
-garlic, chopped or minced
-onion, finely chopped
-carrots, finely chopped
-red pepper, finely chopped*
-2 Tbs. curry

Mix these ingredients and cook until the veggies soften a bit, then add:
-crushed tomatoes
-chickpeas

Simmer for 15-20 minutes. Combine with prepared thin spaghetti noodles and top with shredded parmesan reggiano cheese. Serve with a fresh salad and warm bread.

*You could substitute hot peppers here, but since I prepare food for a preschooler, I opted for the sweeter side of things :)

*The sauce in this recipe served over rice or potatoes works great for the daniel fast.