This is one way to get kids to eat their vegetables! It cooks down to a wonderful consistency and they all love it, even now when they’re all grown up!
Serving Size: 1/6 recipe
1 (26 ounce) can spaghetti sauce (Classico Tomato and Basil tastes good and has less sodium)
1 can no-added-salt diced tomatoes
2 medium zucchini, chopped fine
½ cup sweet corn
1 medium red, yellow or green pepper, chopped fine
1 carrot, grated
1 large onion, chopped fine
2 stalks celery, chopped fine
2 tablespoons olive oil
3 cloves garlic, minced
1-2 tablespoon brown sugar
1-2 teaspoon basil
1-2 teaspoon oregano
fresh ground pepper to taste
6 ounces whole wheat spaghetti noodles or angel hair pasta or penne pasta
1-2 cup water
- In a large saucepan, sauté vegetables (except corn) and garlic for 5-7 minutes in olive oil.
- Add spaghetti sauce, tomatoes, corn, sugar, basil, oregano and 1 cup water.
- If using meat, brown and add now.
- Bring to a boil, then turn down heat to low, cover and simmer for 1 to 1½ hours.
- Stir occasionally, adding water if it gets too thick.
- When nearly done, cook pasta as directed on package.
- You may add any other vegetables.
- Serve with garlic bread and a nice salad.
*You also can add ½ lb browned lean ground beef, lean ground turkey or ground chicken breast.
Nutrition Facts
Calories: 323
Total Fat: 9 grams
Sat. Fat: 2 grams
Cholesterol: 33 mg
Carbohydrate: 45 grams
Fiber: 4 grams
Sodium: 372 mg
Protein: 19 grams
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