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Yield: Serves 4 Each serving: 1-1/2 cups.
Recipes
Roasted Tomato Basil Spaghetti
| Nutrition Information | |
| Calories: | 383 |
| Total Fat: | 5g |
| Saturated Fat: | 0.7g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 13mg |
| Carbohydrates: | 72.1g |
| Dietary Fiber: | 4.5g |
| Sugars: | 7.8g |
| Protein: | 12.5g |
| Vitamin A: | 1228.1iu (24%) |
| Vitamin C: | 46.9mg (78%) |
| Calcium: | 37mg (3%) |
| Iron: | 3.8mg (21%) |
12 ounces dry spaghetti
4 large red tomatoes
4 whole cloves of garlic
1 bell pepper, cut in half and seeded
1/2 cup chopped red onion
1 tablespoon olive oil
2 tablespoons fresh basil
1/4 teaspoon black pepper
1/2 teaspoon oregano
Cook spaghetti according to package directions. Drain in colander.
Preheat oven broiler. Cut tomatoes in half and place on a cookie sheet with garlic, peppers and onions. Broil in oven until slightly brown.
Puree broiled vegetables, oil, herbs and pepper in food processor; heat this sauce in sauce pan. Serve on top of spaguetti. Optional topping: grated Parmesan cheese.
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