Very Veggie Spaghetti

I am just amazed at how awesome I've been feeling for the past week without giving in to sugar or salt (junk food) cravings. And here I sit at work...at 3:45pm and no hunger pangs at all! I usually get REALLY hungry around 2pm. My Very Veggie Spaghetti really keeps me full! If anyone is interested in the recipe, here it is:

Very Veggie Spaghetti

2 Tbsp Tuscan Herb Extra Virgin Olive Oil (or regular EVOO)
1 Onion, diced
10 oz jar sliced Mushrooms
2 large Zucchini, shredded in food processor
2 large Carrots, shredded in food processor
2 cloves Garlic, minced
1 can (15 oz) Tomato Sauce, no salt added
1 can (15 oz) Diced Tomatoes, no salt added - DO NOT DRAIN
2 Tbsp Tomato Paste
2 Tbsp Flaxmeal
1 Tbsp dried Basil
1 Tbsp dried Parsley
Salt & Pepper to taste
1 lb Whole Wheat Spaghetti, cooked according to package instructions
Nutritional Yeast (optional)

Warm large sauce pan on medium heat and add oil. Allow to warm for a few seconds, then add onion and sauté about 5 to 8 minutes, until onions are transluecent. Add all remaining ingredients except spaghetti, stir to combine and cook for 15 minutes.

Serve 1 cup of pasta with 1 cup of sauce and top with 1 Tbsp of Nutritional Yeast.

Pasta - 210 calories per cup
Sauce - 105 calories per cup
Nutritional Yeast - 20 calories per Tbsp

Hours of satisfaction for only 335 calories!