Making it up to the herbivores.

I haven't crocked anything vegetarian in awhile. It didn't take me very long to realize that there was no vegetarian crock in the stack of cards. Boo to them.

"Clean Out The Kitchen Vegetarian Spaghetti" (6 quart pot)

~1 (28 oz) can crushed tomatoes (We had some open cans hiding in the freezer.)
~3/4 c low-sodium V8 (Ditto.)
~1 c celery, chopped (More from the time we ordered wings. They gave us a TON.)
~2 carrots, chopped (From the CSA.)
~1 c whole mushroom, halved (From the CSA.)
~1 1/2 zucchini, chopped (From the CSA.)
~1 onion, chopped (From the CSA.)
~2 garlic cloves, chopped (From the CSA.)
~1 t fresh rosemary (Thanks, Laura!)
~1 t fresh sage
~1 t dried parsley
~1/2 t salt
~1/4 t pepper
~whole wheat spaghetti, cooked
~grated parmesan cheese

Combine all of the ingredients EXCEPT the spaghetti and cheese into the crock pot.
Cover and cook on low for 6-8 hours. (I did 8, but I imagine 6 would be fine.)
Sprinkle with cheese.

6 servings.

Yum!

The. End.