5 carrots, peeled and sliced
1/2 medium onion, diced
1 teaspoon each: garlic powder, Italian seasoning
2 15-ounce cans no-salt-added stewed, diced tomatoes
3 ounces tomato paste
8 ounces dry spaghetti
Cook spaghetti according to package directions. Drain and set aside.
Spray a large nonstick skillet with olive oil cooking spray and heat over medium high heat. Saute carrots and onion until tender. Add seasonings and tomato products.
Bring to a boil, reduce to a simmer and cook until vegetables are tender- about 5-7 minutes.
Serve sauce over top of spaghetti.
Parmesan cheese is optional. This dish goes well with dark green steamed vegetables such as broccoli, kale or spinach.