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Easy Spaghetti

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Recipe

 
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
3 tablespoons olive oil
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1 medium onions
peeled, diced
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3 cloves garlic
peeled, minced
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½ teaspoon oregano
dried
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1 tablespoon basil
dried, or to taste
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½ teaspoon red pepper flakes
if desired or a little jalapeno pepper
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28 ounces tomatoes, canned
crushed
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12 ounces vermicelli pasta
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1 x Parmesan cheese
* Camera

Ingredients

Amount Measure Ingredient Features
45 ml olive oil
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1 medium onions
peeled, diced
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3 cloves garlic
peeled, minced
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2.5 ml oregano
dried
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15 ml basil
dried, or to taste
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2.5 ml red pepper flakes
if desired or a little jalapeno pepper
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809.2 ml/g tomatoes, canned
crushed
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346.8 ml/g vermicelli pasta
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1 x Parmesan cheese
* Camera

Directions

Put olive oil in a skillet that about 12 inches wide.

Peel and chop onion.

Add to skillet and cook on medium heat as you peel and mince garlic.

Add garlic to skillet; stir.

Cook several more minutes to allow the vegetables to soften and give up a lot of their moisture.

Stir occasionally.

Add oregano, basil, red pepper and crushed tomatoes.

Simmer the mixture uncovered.

Meanwhile, bring a large pot of water to a boil for your spaghetti, usually 4½ quarts or so.

Salt the water and add 8 to 12 ounces of spaghetti.

Cook until it is just barely tender, probably 2 minutes less than they suggest on the package.

Drain but don't rinse.

Toss with sauce and serve on plates.

Top with freshly grated Parmesan cheese.

Carrot sticks and warmed bread go well with spaghetti.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 307g (10.8 oz)
Amount per Serving
Calories 31129% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 305mg 13%
Total Carbohydrate 18g 18%
Dietary Fiber 5g 19%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 40%
Calcium 12% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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