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This is a great way to use garden veggies and have a nice Sunday dinner.
With Love,
Catherine
xo
Ingredientes
- For the Sauce:
- 3 lbs. fresh tomatoes
- ½ onion
- 5 cloves of garlic
- Handful of fresh basil
- Salt
- Black pepper
- Dried oregano
- Red pepper flakes
- Olive oil â for drizzling
- 1 lb. of your favorite macaroni
- Romano cheese for grating
- For the Veggies:
- 2 red bell peppers â sliced
- 3 zucchini â sliced
- 1 sweet onion â sliced
- Salt
- Pepper
- Olive oil
Direcciones
- Place all of the ingredients for the tomato sauce in a blender or food processor and give a few good chops. Use the seasonings to taste.
- Heat a large frying pan with a drizzle of olive oil and place the ingredients from the blender in the pan. Let this gently cook on a low heat.
- Heat a griddle or large frying pan with a drizzle of olive oil and place the veggies on the pan. Let these grill until a nice color is achieved.
- Place the veggies as they are finished cooking in the sauce.
- Let the sauce simmer on low for at least one hour, the longer the better the sauce tastes.
- Prepare the macaroni as directed. Drain and toss with the sauce and finish off with a drizzle of olive oil, red pepper flakes and grated Romano cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 614g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 27 | 17% |
| Total Fat 3.09g | 4% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 124mg | 5% |
| Potassium 1374mg | 39% |
| Total Carbs 28.97g | 8% |
| Dietary Fiber 7.7g | 26% |
| Sugars 17.73g | 12% |
| Protein 8.3g | 13% |
