3 slices bacon, diced
2 medium onions, diced
4 (8 oz.) sliced mushrooms
1 green pepper, sliced
1 tbsp. chopped parsley
1 tsp. dry basil
1 tsp. salt
1/2 tsp. garlic powder
1/8 tsp. pepper
1 bay leaf
1 lb. can tomatoes, drained and chopped
8 oz. tomato sauce
1/4 c. dry white wine

Heat oil in a large nonstick skillet over medium-high heat. Add oregano and garlic and saut 30 seconds. Add tomatoes, onions, 2 tablespoons parsley and juice. Cook 2 minutes or until heated.

Combine tomato mixture, spaghetti and 3/4 cup cheese. Toss gently. Top with remaining 1/4 cup cheese and 2 tablespoons parsley. Sprinkle with pepper.

Yield: 4 servings (serving size: 1 1/4 cup).