1 large green bell pepper, finely chopped
1 large yellow onion, chopped
3 garlic cloves, minced
2 cans (28-oz each) whole plum tomatoes in puree
1 pkg (12-oz) soy crumbles
2 tbsp balsamic vinegar
1 tsp dried basil
1/2 tsp sugar
1/2 tsp salt
12-oz uncooked spaghetti, broken into halves or thirds
1 cup boiling water
1/4 cup chopped fresh basil
2 tbsp chopped fresh parsley
In the crockpot or slow cooker stir together the bell pepper, onion, garlic, tomatoes with puree, soy crumbles, vinegar, dried basil, sugar, and salt breaking up the tomatoes with a wooden or large plastic spoon. Place lid on the cooker and cook on high for 2 1/2 hours or on low for 4 hours.
Stir in the spaghetti, boiling water, fresh basil and fresh parsley. Replace lid and cook for another hour or until the pasta is tender.
Yield: 8 servings
NOTE: This recipe is diabetic friendly with 279 calories, 49 g carbs, and 17 g protein per serving putting it in the acceptable carb/protein ratio. Use whole-grain pasta for an even better diabetic dish.