Roasted Vegetable Spaghetti w/Canellini Beans

1-1/2 tbsp Olive Oil
1 cup Chopped Onion
5 Cloves Garlic
1/2 tsp Red Pepper Flakes (optional)
1 cup Grated Carrots
1 Eggplant, peeled & cubed into bite size pieces
1 Medium - Large Zuchini, chopped into bite size pieces
1 Red Bell Pepper, chopped into bite size pieces
1 cup Sliced Mushrooms
1 10 oz package Frozen Chopped Spinach
1 large can Crushed Tomatoes
2 15 oz cans Fire Roasted Diced Tomatoes
1 6 oz can Tomato Paste
1 tbsp Dried Basil
1 tbsp Dried Oregano
1 Bay Leaf
1 can Canellini Beans, drained and rinsed
1 lb. box Whole Wheat Spaghetti

Preheat oven to 450 degrees. Place chopped Eggplant, Zuchini, Red Bell Pepper, Mushrooms and 2 cloves finely chopped garlic on a cookie sheet. Drizzle with 1/2 tbsp Olive Oil and salt & pepper to taste. Roast at 450 degrees for about 15 minutes.

While vegetables roasting, heat 1 tbsp Olive Oil in large pot on medium heat. Add Red Pepper Flakes and 3 cloves finely chopped garlic & saute for 2-3 minutes. Add Onion & Grated Carrots and saute for 5-6 minutes. Add Tomatoes, Tomato Paste, Basil, Oregano & Bay Leaf. Let simmer for 10-15 minutes. Add Frozen Spinach & Roasted Vegetables and simmer for another 10 minutes.

While sauce is simmering, cook Whole Wheat Spaghetti.

Add Canellini Beans to sauce & cook until beans are heated.

Serve over spaghetti and enjoy! You can top with a little Parmesan Cheese if you would like, but that isn't included in the nutritional value listed.

Number of Servings: 6

Recipe submitted by SparkPeople user JNWCOOK.