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Ingredientes
- 1/2 cup olive oil
- 2 lbs onions, chopped
- 1/2 cup garlic, minced
- 2 cans canned tomatoes, diced
- 1 3/4 cup basil (dried)
- 3 oz sugar
- 1 qt 1 pint dry white wine
- 1 lb 8 oz carrots, sliced
- 1 lb 8 oz broccoli, cut into flowerets
- 1 lb 8 oz green beans
- 1 1/2 cup parsley chopped
- 2 tsp white pepper
- 8 lbs 5 oz pasta, fusilli (preferable rainbow)
- 8 oz grated parmesan cheese
Direcciones
- In a large heavy pot, saute onions and garlic in oil.
- Add tomatoes, basil, sugar, and wine. Simmer for 15-20 minutes.
- Steam vegetables until tender crisp, stir into sauce, and heat. Add parsley and pepper.
- Cook pasta in boiling water until tender but firm. Drain.
- Serve sauce over cooked pasta and top with 2 teaspoons of parmesan cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 911g | |
| Recipe makes 2 servings | |
| Calories 1465 | |
| Calories from Fat 782 | 53% |
| Total Fat 88.82g | 111% |
| Saturated Fat 27.45g | 110% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 2063mg | 86% |
| Potassium 2488mg | 71% |
| Total Carbs 124.62g | 33% |
| Dietary Fiber 23.3g | 78% |
| Sugars 66.51g | 44% |
| Protein 57.19g | 92% |
