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Tomato-Carrot Marinara

Yield: 8- 1-1/2 cup per serving



5 carrots, peeled and sliced
1/2 medium onion, diced
1 teaspoon each: garlic powder, Italian seasoning
2 15-ounce cans no-salt-added stewed, diced tomatoes
3 ounces tomato paste
8 ounces dry spaghetti

Cook spaghetti according to package directions. Drain and set aside.

Spray a large nonstick skillet with olive oil cooking spray and heat over medium high heat. Saute carrots and onion until tender. Add seasonings and tomato products.

Bring to a boil, reduce to a simmer and cook until vegetables are tender- about 5-7 minutes.
Serve sauce over top of spaghetti.

Parmesan cheese is optional. This dish goes well with dark green steamed vegetables such as broccoli, kale or spinach.