|Saturated Fat Acids||2.1 g|
|Sugar added||0 g|
|Bread exchange unit||7.5|
Rinse celery, pat dry and remove any strings. Peel carrots. Rinse bell pepper, wipe dry, cut into quarters and remove the seeds.
Peel zucchini. Rinse leek well and pat dry. Cut away the green part of the leek and reserve for another use.
Finely dice vegetables.
Heat oil in a pot. Cook vegetables over medium-low heat, stirring frequently, for 7-8 minutes.
Peel the garlic and finely chop. Add garlic to vegetables and cook for another 2 minutes.
Add tomatoes to pot and bring to a boil. Reduce heat to medium and cook for 30 minutes, stirring frequently.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente according to package directions, then drain.
Season the vegetable sauce with salt, pepper and oregano and serve with the pasta.