VEGETABLE SPAGHETTI SAUCE

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 101.8
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 956.2 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.5 g

View full nutritional breakdown of VEGETABLE SPAGHETTI SAUCE calories by ingredient
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Submitted by: JWBAMWCW

Introduction

You'll be amazed at how many uses you will find for this inexpensive vegetarian sauce. Use it for lasagna, as a sauce over chicken or with ground beef as a more traditional sauce for spaghetti. So make lots and freese.
You'll be amazed at how many uses you will find for this inexpensive vegetarian sauce. Use it for lasagna, as a sauce over chicken or with ground beef as a more traditional sauce for spaghetti. So make lots and freese.

Number of Servings: 6

Ingredients

    1 tbsp vegetable oil
    3 cups finely chopped zucchini (3 medium)
    1 cup chopped onion
    1/2 cup finely chopped carrot
    2 cloves garlic minced
    1 can (28 oz) tomatoes
    1 can (7.5 oz) tomatoe sauce
    1 can (10 oz) mushrooms stems and pieces
    2 tsp dried oregano
    1 1/2 tsp dried basil
    1 tsp salt
    1/4 tsp pepper

Directions

In large saucepan heat oil over medium-high heat. Add zucchini, onion, carrot and garlic. Cook for 10 minutes until onions are tender, stir frequently. Break up tomatoes. Add tomatoes and liquid, tomato sauce, mushrooms and liquid and seasonings. Cover and simmer for 2 hours or until sauce is thickened; stir occasionally.

Number of Servings: 6

Recipe submitted by SparkPeople user JWBAMWCW.





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