Tomato-Carrot Marinara
| Nutrition Information | |
| Calories: | 320 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 65mg |
| Carbohydrates: | 67g |
| Dietary Fiber: | 7g |
| Sugars: | 13g |
| Protein: | 11g |
| Vitamin A: | 9999.9iu (199%) |
| Vitamin C: | 21mg (35%) |
| Calcium: | 80mg (8%) |
| Iron: | 3.6mg (20%) |
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.
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