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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 10 lrg fresh tomatoes peeled, diced
- 1 tsp salt
- 1/2 tsp chopped garlic
- 2 Tbsp. minced onion
- 1 Tbsp. fresh minced basil
- Â Â (or possibly 1 tspn dry basil)
- 1 tsp sugar
- 1/2 tsp oregano
- Â Â Freshly-grnd black pepper to taste
- 2 x red peppers sliced in chunks
- 1 x yellow summer squash sliced lengthwise
- 1 x zucchini sliced lengthwise
- 1 x sweet onion sliced 1/4"
- 8 ounce whole-wheat spaghetti
Direcciones
- Heat oil in a heavy skillet. Add in tomatoes, salt, garlic, onions, basil, sugar, oregano and black pepper. Cook slowly, uncovered, for 30 min or possibly till sauce is thickened.
- In the meantime, brush peppers, squashes and onion with oil. Place under broiler and cook, turning frequently till browned and tender. Remove to bowl.
- Cook spaghetti till "al dente." Drain well and portion onto plates. Cover with equal amounts of sauce. Top with equal amounts of vegetables. Serve immediately.
- This recipe yields 6 servings.
- NOTES : Diabetics or possibly those on calorie-controlled diets may count one muffin as: 2 starch, 3 vegetables, 1 fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 46 | 38% |
| Total Fat 5.29g | 7% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 408mg | 17% |
| Potassium 918mg | 26% |
| Total Carbs 17.53g | 5% |
| Dietary Fiber 5.0g | 17% |
| Sugars 11.72g | 8% |
| Protein 3.73g | 6% |
