Chunky, Red Wine Spaghetti

Jazzing up a common dinner entree...
I felt really drained today, so I'm glad that spaghetti was up next in my meal planner. In just 30 minutes or so I had dinner ready without getting too stressed out. Earlier in the day I went to that wonderful farmer's market in Westchester/Culver City and was so pleased with the tasty little organic zuchinnis used in the sauce. I'm going to miss this little market so much when we have to move...
This spaghetti turned out great for such a simple dish. We had this with a salad composed of: baby lettuce mix, fried red onions, imitation bacon bits, a tiny sprinkle of soy cheese, with a light touch of Goddess dressing.

Chunky, Red Wine Spaghetti:

1/2 package of whole wheat spaghetti, boiled
2 T. extra light virgin olive oil
1/2 onion, chopped
2 large garlic cloves, minced
1 small zucchini, sliced
1 1/4 c. diced tomatoes
1 c. cremini mushrooms, sliced
1 c. veggie burger crumbles
as many artichoke hearts as you'd like
1 c. good dry, red wine (more if you want)
1/2 jar of your favorite spaghetti sauce
1/2 t. dried basil
dash each of:
Italian seasoning
dried parsley
onion
garlic
salt and pepper to taste

In the same pot you used to boil your pasta, heat olive oil over medium heat and saute onions until soft. Add garlic, stir, zucchini, tomatoes, mushrooms, crumbles, and artichoke. Add wine and let alcohol simmer off for a few minutes, adding more if you wish. Add spaghetti sauce and seasonings and let simmer for another few minutes. Spoon over pasta and serve hot!