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Yield: Serves 6. 1-1/2 cups per serving.
Recipes
Chunky Spaghetti
| Nutrition Information | |
| Calories: | 370 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 360mg |
| Carbohydrates: | 74g |
| Dietary Fiber: | 8g |
| Sugars: | 7g |
| Protein: | 15g |
| Vitamin A: | 939iu (18%) |
| Vitamin C: | 14mg (23%) |
| Calcium: | 115mg (11%) |
| Iron: | 4mg (22%) |
12 ounces spaghetti, cooked
1/2 medium onion, diced
28-ounce can crushed tomatoes with juice
1 tablespoon sugar
1 tablespoon Italian herb mix (oregano, basil, marjoram)
15-ounce can kidney beans, rinsed & drained
4 tablespoon grated parmesan cheese
Heat 3 quart sauce pan and spray with oil, add onion and cook 3-5 minutes until tender. Add crushed tomatoes, sugar and herbs. Simmer 5 minutes. Stir in drained beans and reheat. Serve sauce over cooked spaghetti with 1 tablespoon parmesan over the top of each.
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