Veggie Spaghetti

1/2 pound whole-wheat spaghetti

3 tablespoons olive oil

1 small onion, chopped

4-5 garlic cloves, minced

1 carrot, thinly sliced

salt and pepper to taste

1 6-oz. can tomato paste

1/2 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon dried parsley

2 cups frozen peas, thawed

1/4 cup grated Parmesan cheese

1/4 cup grated Romano cheese

Heat a large pot of salted water over high heat until boiling.  Cook pasta according to package directions but a little al dente (firm).  Drain pasta, reserving several cups of the pasta water.

While the pasta is cooking, heat oil in large frying pan over medium heat.  Add onion, garlic, carrots, salt and pepper.  Cook for about 5 minutes.

Add tomato paste and 2 cups of pasta water.  Stir until tomato paste melts, creating a sauce.  Add more pasta water if necessary.

Add oregano, thyme and parsley.

Add pasta, peas and cheeses, adding more pasta water if necessary.

Mix well and serve immediately.

You can also add veggie meat crumbles to the recipe if you want some more protein.  This time we served it with a fake chicken cutlet.