Spaghetti with Chunky Vegetable Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
Barilla Plus Spaghetti OR Whole Wheat Spaghetti, 1/2 boxCarrots, chopped, about a cupCelery, chopped, about a cupOnion, chopped, about a cupGarlic, chopped, 2 clovesDiced Tomatoes in juice, one canOlive Oil, 2 tablespoonsRed Wine Vinegar, one tablespoonBasil, half tablespoonOregano, half tablespoonFresh Italian Parsley, 8 large springsSalt & Pepper
Cook the pasta according to box directions. While the pasta is cooking, heat the oil in a wide saucepan and add the onions, carrots, and celery. When the onions begin to look translucent, add the garlic. Once cooked through, add the can of diced tomatoes. Cook uncovered to reduce, adding the vinegar about halfway through. After about ten minutes, add the spices except the parsley. Drain the pasta and toss with the sauce. Add salt and pepper to taste, but freshly ground black pepper is especially recommened. Serve topped with the Italian parsley (leaves only - remove the stems) and the shredded Parmesan. Makes four servings.
Number of Servings: 5
Recipe submitted by SparkPeople user VEGGIEBELLE.
Number of Servings: 5
Recipe submitted by SparkPeople user VEGGIEBELLE.
Nutritional Info Amount Per Serving
- Calories: 266.4
- Total Fat: 7.6 g
- Cholesterol: 2.9 mg
- Sodium: 643.8 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 5.9 g
- Protein: 10.9 g
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