1. Soak the sun-dried tomatoes in boiling water until soft, about 10 minutes. Dice & set aside. 2. Cook spaghetti according to instructions(about 10 minutes), rinse, drain & set aside. 3. Heat oil in a large skillet. Saute onion, celery, carrots & red bell pepper in skillet until the onions are translucent, about 3 minutes. Stir in the sun-dried tomatoes, then the zucchini, eggplant, garlic, mushrooms, tomatoes and tofu. Add the wine, if using, and cook over a low heat until the liquid has evaporated. Stir in the rest of the ingredients. 4. Place the spaghetti on a pretty serving platter, top with sauce & serve. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
