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Yield: Serves 6. Each serving: 1 cup.
Recipes
Tomato Carrot Spaghetti
| Nutrition Information | |
| Calories: | 217 |
| Total Fat: | 1.2g |
| Saturated Fat: | 0.1g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 39mg |
| Carbohydrates: | 45.6g |
| Dietary Fiber: | 5.1g |
| Sugars: | 11.9g |
| Protein: | 7.5g |
| Vitamin A: | 6803iu (136%) |
| Vitamin C: | 15.7mg (26%) |
| Calcium: | 73mg (7%) |
| Iron: | 3.3mg (18%) |
8 ounces spaghetti
5 carrots, peeled & sliced
1/2 onion, sliced
1 teaspoon garlic powder
1 teaspoon Italian herb mix
2 15-ounce cans stewed diced tomatoes
1/2 6-ounce can tomato paste
Cook spaghetti according to package directions; drain in colander and set aside.
Spray a large nonstick skillet with vegetable oil and heat over medium-high heat. Saute carrots and onion until tender. Add the rest of the ingredients and bring to a boil.
Reduce the heat to a simmer and cook until the vegetables are tender, about 5 minutes. Serve sauce over pasta.
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