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Garden Spaghetti Sauce

 
151

Fresh summer vegetables that are easy to find in the store or easily grow in your garden make this delicious and succulent spaghetti sauce.

Yield

4

servings

Prep

20

min

Cook

240

min

Ready

260

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 tablespoon olive oil
4 cloves garlic
or to taste, minced
1 medium onions
chopped
1 each tomato sauce
1 jar
*
1 cup mushrooms
sliced
1 medium sweet red bell peppers
chopped
1 medium sweet yellow bell peppers
chopped
*
1 large green bell peppers
chopped
1 medium zucchini
chopped
*
1 x spaghetti
1 package
*

Directions

Heat the olive oil in a large sauce pan over medium high heat.

Add garlic and onion, stirring, and cook until onion is softened and starts to brown, 5 to 8 minutes.

Stir in the mushrooms, bell peppers and zucchini, and cook until vegetables are tender, about 3 to 5 minutes.

Pour in the tomato sauce and stir well, bring to a boil, then reduce the heat to low and simmer for another 20 minutes.

Meanwhile bring a large pot of salted water to boil, then add the pasta, stirring often, and cook for about 10 minutes or according to the direction on the package.

Pour into a colander in the sink and drain well.

Divide the pasta among the plates and spoon the hot sauce over.

Serve and enjoy!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 21219% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1207mg 50%
Total Carbohydrate 14g 14%
Dietary Fiber 11g 42%
Sugars g
Protein 17g
Vitamin A 41% Vitamin C 257%
Calcium 29% Iron 49%
* based on a 2,000 calorie diet How is this calculated?

 

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