Recipe: Vegetable Spaghetti from My Great Recipe cards - Debbie

Debbie, good thing I'm such a pack rat! I've barely unpacked but my clear case of My Great Recipes cards were just sitting on top of a box just six feet away from me. So here it is, Card #54 in the Pasta, Rice and Potatoes category. Enjoy!
CC in Japan

VEGETABLE SPAGHETTI

Preparation time: 20 minutes
Cooking time: about 40 minutes

For 4 servings you will need:

1 medium onion, chopped
1 clove garlic, minced or pressed
1/2 cup diced celery
2 Tbsp olive oil or other oil
1/2 tsp dried sage leaves, crumbled
1/4 tsp ground cloves
1 (16 oz) can stewed tomatoes, crushed
1(6 oz) can tomato paste
2 cups water
2 vegetarian-style bouillon cubes
1 can (20 oz) chick-peas, drained
3 cups cauliflowerets, diced yellow squash and/or zucchini, green peas, broccoli flowerets, thinly sliced carrots or other vegetables
Hot cooked spaghetti
Grated Parmesan or Romano cheese

Preparation:

1. Saute onion, garlic and celery in the oil in a Dutch oven until onion is tender.

2. Stir in sage, cloves, tomatoes, tomato paste, water and bouillon cubes. Bring to a boil. Simmer, uncovered, for 30 min., stirring occasionally.

3. Add chick-peas and vegetables. Simmer, covered, for 10 min. or until vegetables are tender-crisp. Spoon onto hot spaghetti. Serve with grated cheese.