Roasted Red Pepper Garden Pasta Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 58.0
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 519.6 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Roasted Red Pepper Garden Pasta Sauce calories by ingredient


Introduction

This is a delicious sauce that is low in calories and high in nutrients, especially vitamins A & C and Iron. Substitute a sodium-free spahetti sauce base to lower the sodium content. Serve over whole-wheat pasta or spaghetti squash, and add a few chicken strips for protein and pesto or parmesan for added flavor. A great dish with which to experiment, trying different vegetables and side items. Delicious! This is a delicious sauce that is low in calories and high in nutrients, especially vitamins A & C and Iron. Substitute a sodium-free spahetti sauce base to lower the sodium content. Serve over whole-wheat pasta or spaghetti squash, and add a few chicken strips for protein and pesto or parmesan for added flavor. A great dish with which to experiment, trying different vegetables and side items. Delicious!
Number of Servings: 8

Ingredients

    Hunt's Garlic & Herb Spaghetti Sauce, 1 Can

    Baby Carrots, diced, 10

    Mushrooms, 6 oz Package

    Broccoli, frozen, 5 oz

    Onions, raw, 1/2 medium, chopped

    Garlic, 2 clove , minced

    Canned Tomatoes, Diced, 1 Can

    Red Bell Pepper, roasted and chopped, 1/2 pepper

    Tabasco Tomato Cocktail, bloody mary mix, 1/4 C

    Fresh Parsley, chopped fine, 1 tsp

    Cilantro, chopped fine, 1 tsp (or 1 square Dorots Frozen Cilantro)

    Flax Seed Meal (ground flax), 1 tbsp

    Garlic Salt, Italian Spices, Black Pepper to taste

Directions

1. Place 1/2 red bell pepper on a cookie sheet, skin size up. Broil until most of the skin is black. Allow to cool for a few minutes, and remove skin (It should peel away easily.) Chop pepper fine.


2. Pour spaghetti sauce into sauce pan. Add grated carrots and diced onion. Add frozen broccoli, chopped red pepper, canned tomatoes, mushrooms, garlic, flax, parsley, cilantro and Bloody Mary mix to sauce. Season to taste with spices.


3. Cover and heat for at least 30 minutes, stirring occasionally. Optionally, allow to simmer lightly in a slow cooker or crock pot for several hours.


4. Serve over whole-wheat pasta or spaghetti squash, adding chicken strips, pesto sauce, parmesan, or other condiments (not included in calorie content.)

Makes 8 servings (approximately 3/4 C each)


Number of Servings: 8

Recipe submitted by SparkPeople user KKS5369.