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Recipe of the Day
No-Fuss Eggplant Parm
A delicious and minimal way to enjoy this classic Italian dish.
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Yield: 4 (1.00 serving)
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Tomato Basil Spaghetti
| Nutrition Information | |
| Calories: | 269 |
| Total Fat: | 1.1g |
| Saturated Fat: | 0.2g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 404mg |
| Carbohydrates: | 55.6g |
| Dietary Fiber: | 4.4g |
| Sugars: | 12g |
| Protein: | 10g |
| Vitamin A: | 712iu (14%) |
| Vitamin C: | 20.8mg (34%) |
| Calcium: | 60mg (6%) |
| Iron: | 3.7mg (20%) |
8 ounces whole grain spaghetti, dry
2 cups pasta sauce
1 tablespoon tomato paste
1 tablespoon fresh chopped basil
1/2 cup sliced green onion
1 cup diced fresh tomatoes
Cook pasta according to package directions. Drain and rinse in colander.
Place all ingredients for sauce in a 3 quart sauce pan. Bring to a boil then reduce heat to a simmer. Cook for 3 minutes.
Mix pasta with sauce and serve hot.
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