Vegetable Spaghetti Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 100.1
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 204.5 mg
- Total Carbs: 13.0 g
- Dietary Fiber: 4.4 g
- Protein: 3.7 g
View full nutritional breakdown of Vegetable Spaghetti Sauce calories by ingredient
Introduction
The amount & range of vegetables can vary; it is really what you like. The amount & range of vegetables can vary; it is really what you like.Number of Servings: 6
Ingredients
-
2 Green Peppers, chopped into bite size pieces
1 large Zucchini chopped or 2 cups chopped
1 8 oz. container of mushrooms or 2 cups
1 small eggplant or 2 cups diced eggplant
1 package of frozen chopped spinach
1/2 spanish onion, chopped
1 T. minced garlic (fresh or jarred)
3 T. olive oil
2 16 oz. cans of pureed or chopped tomatoes
Directions
Chop onion & garlic. Simmer in a large pot or dutch oven with olive oil until onion is translucent.
Meanwhile, chop all other vegetables. You can mix the pepper, zucchini and mushrooms together, but keep the eggplant separate. Also, keep the bag of chopped frozen spinach separate.
Once the onion and garlic are simmering, add the green pepper, zuchinni and mushrooms. Hold on the eggplant as it tends to absorb the olive oil too quickly for the other vegetables to be coated.
Stir and coat the vegetables with olive oil. Let simmer for 5 minutes or so and then add the diced eggplant.
Continue to simmer, stirring every once in a while, for another 5 minutes or so.
Add all spices and stir and simmer until vegetables are pretty cooked. Add the 2 cans of tomatoes. Stir and simmer for another 5 mins. or so. Add the package of frozen spinach and allow the sauce to re-heat up. You add the spinach last so that it does not over cook and you lose the nutrients.
After sauce is heated, you can add to 2 oz. cooked spaghetti (I prefer whole wheat). Also add 3/4 oz of parmesan & 1 oz of low fat or fat free shredded mozzarella.
Number of Servings: 6
Recipe submitted by SparkPeople user MARITERRI.
Meanwhile, chop all other vegetables. You can mix the pepper, zucchini and mushrooms together, but keep the eggplant separate. Also, keep the bag of chopped frozen spinach separate.
Once the onion and garlic are simmering, add the green pepper, zuchinni and mushrooms. Hold on the eggplant as it tends to absorb the olive oil too quickly for the other vegetables to be coated.
Stir and coat the vegetables with olive oil. Let simmer for 5 minutes or so and then add the diced eggplant.
Continue to simmer, stirring every once in a while, for another 5 minutes or so.
Add all spices and stir and simmer until vegetables are pretty cooked. Add the 2 cans of tomatoes. Stir and simmer for another 5 mins. or so. Add the package of frozen spinach and allow the sauce to re-heat up. You add the spinach last so that it does not over cook and you lose the nutrients.
After sauce is heated, you can add to 2 oz. cooked spaghetti (I prefer whole wheat). Also add 3/4 oz of parmesan & 1 oz of low fat or fat free shredded mozzarella.
Number of Servings: 6
Recipe submitted by SparkPeople user MARITERRI.