Quick and Easy - Spaghetti and Vegetable Sauce

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* Exported from MasterCook *

 

Spaghetti and Vegetable Sauce

 

Recipe By :Debra Wasserman and Charles Stahler, Meatless Meals for Working

People

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound cooked spaghetti -- drained

2 tablespoons oil

2 cloves garlic -- minced

1 15 oz can tomato sauce

1 6 oz can tomato paste

1 small zucchini -- sliced

2 carrots -- diced

1 cup sliced mushrooms

italian seasoning, salt and pepper to

taste

 

Saute onions and garlic in oil. Add sauce, paste, vegetables, and seasoning.

Cook 20 minutes over low heat. Serve hot over cooked pasta.

 

 

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Per serving: 316 Calories (kcal); 8g Total Fat; (22% calories from fat); 10g

Protein; 54g Carbohydrate; 0mg Cholesterol; 995mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Soba (buckwheat noodles) are especially good. You can use up any

vegetables you may have. Adding baked tofu is good.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0