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Chunky Spaghetti

Chunky Spaghetti Photo
Nutrition Information
Calories: 370
Total Fat: 1.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 360mg
Carbohydrates: 74g
Dietary Fiber: 8g
Sugars: 7g
Protein: 15g
Vitamin A: 939iu (18%)
Vitamin C: 14mg (23%)
Calcium: 115mg (11%)
Iron: 4mg (22%)

Yield: Serves 6. 1-1/2 cups per serving.

12 ounces spaghetti, cooked
1/2 medium onion, diced
28-ounce can crushed tomatoes with juice
1 tablespoon sugar
1 tablespoon Italian herb mix (oregano, basil, marjoram)
15-ounce can kidney beans, rinsed & drained
4 tablespoon grated parmesan cheese

Heat 3 quart sauce pan and spray with oil, add onion and cook 3-5 minutes until tender. Add crushed tomatoes, sugar and herbs. Simmer 5 minutes. Stir in drained beans and reheat. Serve sauce over cooked spaghetti with 1 tablespoon parmesan over the top of each.

Total Preparation & Cooking Time: 25 min. (10 Prep, 15 Cook)

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