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Garden Spaghetti Sauce

 
Garden Spaghetti Sauce
107

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

Reviews

over 6 years

Fresh vegetables gave the delicious tomato sauce another layer of freshness, and it was so quick and easy to make, so enjoyable to eat. Nothing was complicated or special, but they made this simple dish amazingly delicious!

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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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