Vegetarian Spaghetti Sauce
Equipment
- Cutting Board
- Knife
- Stove
- Skillet
Ingredients
- Ingredients
- 2 small onions chopped
- 3 cloves garlic chopped
- 1¼ cups zucchini
- 2 tablespoons olive oil
- 1 tablespoon dry oregano
- 1 tablespoon dry basil
- 1 can 8 oz. no-salt-added tomato sauce
- 1 can 6 oz. tomato paste
- 2 medium fresh tomatoes
- 1 cup water
Instructions
- Directions
- Wash hands with warm water and soap.
- Wash fresh vegetables before preparing
- Peel onions and chop into ½ inch pieces.
- Peel garlic and chop into very fine pieces.
- Slice zucchini into 1-inch circles.
- Heat oil in a large skillet over medium heat.
- Cook onions, garlic, and zucchini in oil for 5 minutes, stirring frequently.
- Add remaining ingredients and simmer covered for 45 minutes, stirring occasionally.
- Serve hot over whole grain spaghetti.
Notes
Nutrition Facts (Per Serving)
Calories, 113; Carbohydrate, 21 g; Protein, 5 g; Total Fat, 3 g; Saturated Fat, 0.5 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 5 g; Total Sugars, 12 g; Sodium, 335 mg; Calcium, 87 mg; Folate, 45 mcg; Iron, 3.6 mg; Calories from Fat, 23%. Makes 4 servings, approximately 1 cup each.
Calories, 113; Carbohydrate, 21 g; Protein, 5 g; Total Fat, 3 g; Saturated Fat, 0.5 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 5 g; Total Sugars, 12 g; Sodium, 335 mg; Calcium, 87 mg; Folate, 45 mcg; Iron, 3.6 mg; Calories from Fat, 23%. Makes 4 servings, approximately 1 cup each.
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