Whole wheat pasta with marinara sauce
Use this recipe to make homemade spaghetti sauce. It is easy, tasty, and much healthier than jarred sauces.
Number of servings: 8 cups
Serving size: 1 cup
1 pound uncooked whole wheat pasta
1 tablespoon olive oil
1 medium onion, chopped
1 carrot, chopped
1 stalk celery, chopped
1 28-ounce can crushed tomatoes
1 tablespoon Italian seasoning
4 cloves garlic, minced
1 teaspoon salt
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Time needed: 15 minutes preparation; 25 minutes cook time
- Cook pasta according to the package directions.
- Heat oil in a pan and add onions, carrots, and celery. Stir occasionally until the onions are browned.
- Add the tomatoes, Italian seasoning, garlic, and salt. Cook until thickened.
- Drain the pasta. Serve the cooked sauce over pasta.
- Garnish with cheese and parsley.
|Total Fat:||4 g|
|Saturated Fat:||1 g|
|Total Carbohydrate:||53 g|
|Dietary Fiber:||7 g|
Allergens: Wheat, Dairy
Tips and variations
Add cooked ground beef or turkey for additional protein.
Serve this dish with a garden side salad.
Freeze the leftover sauce.
This was adapted from the United States Department of Agriculture’s Fresh Tomato Sauce (no date; What’s Cooking? USDA Mixing Bowl; retrieved from www.whatscooking.fns.usda.gov/recipes/supplemental-nutrition-assistance-program-snap/fresh-tomato-sauce).
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