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Yield: Serves 4.
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Garden Tomato Spaghetti
| Nutrition Information | |
| Calories: | 383 |
| Total Fat: | 5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 13mg |
| Carbohydrates: | 72g |
| Dietary Fiber: | 4.5g |
| Sugars: | 8.1g |
| Protein: | 12g |
| Vitamin A: | 979.9iu (19%) |
| Vitamin C: | 51.1mg (85%) |
| Calcium: | 27mg (2%) |
| Iron: | 4mg (22%) |
12 oz dry spaghetti
4 ripe, large tomatoes, cut in half, cored
1/2 onion, cut into chunks
1 green pepper, cut into chunks
1 Tbsp olive oil
2 Tbsp chopped fresh basil
1 tsp dried oregano
1 tsp garlic powder
black pepper to taste
Directions:
1. Cook spaghetti according to package directions. Drain and reserve in colander.
2. Meanwhile, make the sauce: Preheat oven broiler. Place vegetables on cookie sheet and broil until golden, about 10 minutes.
3. Place the broiled vegetables, olive oil and seasonings in a food processor and blend on high speed until smooth.
4. Heat sauce and serve over pasta.
Optional topping: sprinkle Parmesan cheese to taste.
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