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Nutrition Facts
Serving Size | |
Amount Per Serving | |
Calories | 383 |
% Daily Value | |
Total Fat 5.0g | 0.012% |
Saturated Fat 0.0g | 0% |
Trans Fat | 0.0% |
Cholesterol 0mg | |
Sodium 13mg | |
Total Carbohydrate 72.0g | 75% |
Dietary Fiber 4.5g | 5% |
Sugars 8.1g | 8% |
Protein 12.0g | 13% |
Vitamin A | 979.9% |
Vitamin C | 51.1% |
Calcium | 27% |
Iron | 4.0% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
---|---|---|---|---|
5 min. |
30 min. |
35 min. |
4 |
383 |
Garden Tomato Spaghetti
This fresh pasta dish is sure to please a crowd.
Ingredients:
12 oz dry spaghetti
4 ripe, large tomatoes, cut in half, cored
1/2 onion, cut into chunks
1 green pepper, cut into chunks
1 Tbsp olive oil
2 Tbsp chopped fresh basil
1 tsp dried oregano
1 tsp garlic powder
Black pepper to taste
4 ripe, large tomatoes, cut in half, cored
1/2 onion, cut into chunks
1 green pepper, cut into chunks
1 Tbsp olive oil
2 Tbsp chopped fresh basil
1 tsp dried oregano
1 tsp garlic powder
Black pepper to taste
Instructions:
1. Cook spaghetti according to package directions. Drain and reserve in colander.
2. Meanwhile, make the sauce: Preheat oven broiler. Place vegetables on cookie sheet and broil until golden, about 10 minutes.
3. Place the broiled vegetables, olive oil and seasonings in a food processor and blend on high speed until smooth.
4. Heat sauce and serve over pasta.
Cook's Tips:
Optional topping: Sprinkle with grated Parmesan cheese to taste.