Tomato Carrot Spaghetti

Instructions

8 ounces spaghetti
5 carrots, peeled & sliced
1/2 onion, sliced
1 teaspoon garlic powder
1 teaspoon Italian herb mix
2 15-ounce cans stewed diced tomatoes
1/2 6-ounce can tomato paste

Cook spaghetti according to package directions; drain in colander and set aside.

Spray a large nonstick skillet with vegetable oil and heat over medium-high heat. Saute carrots and onion until tender. Add the rest of the ingredients and bring to a boil.

Reduce the heat to a simmer and cook until the vegetables are tender, about 5 minutes. Serve sauce over pasta.