1 cup Onion -- chopped

2 teaspoon Italian seasoning -- crushed

1 cup Green pepper -- coarsely

1/2 teaspoon Sugar

chopped 1/2 teaspoon Garlic powder

1/2 cup Carrot -- coarsely chopped

1/2 teaspoon Salt

1/2 cup Celery -- sliced

12 ounce Spaghetti or mostaccioli

2 16 oz can tomatoes -- cut up

cooked and drained 1 6 oz can tomato paste (2/3 cup)

-----TURKEY MEATBALLS----- 1 Egg -- beaten

1/2 teaspoon Salt

2 tablespoon Low-fat milk

1/8 teaspoon Pepper

1/4 cup Bread crumbs -- fine

1 pound Ground turkey

1/2 teaspoon Italian seasoning

For Sauce: Cook onion, green pepper, carrot, and celery in a covered 4 1/2qt dutch oven in a small amount of boiling water for 4 minutes or till tender. Drain. Stir in undrained canned tomatoes, tomato paste, Italian seasoning, sugar, garlic powder, and salt. Bring to boiling; reduce heat. Add meatballs; cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Serve over hot cooked pasta. For Meatballs: In a medium bowl, combine all ingredients, except the turkey. Mix well and add the ground turkey; mix well. With wet hands, shape meat into 24 - 1 inch balls. Spray a 13x9x2 inch baking pan with nonstick spray. Place meatballs in prepared pan. Bake in a 375 degree oven for 20 minutes or till no pink remains; drain. 3P, 3V, 2B, 30C. 424 cal, 9gm fat.