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Pasta With Marinara Sauce And Grilled Vegetables Categories: main dish, pasta, vegetables, low fat 2 tablespoons olive oil 10 large fresh tomatoes; peeled, diced 1 teaspoon salt 1/2 teaspoon minced garlic 2 tablespoons chopped onion 1 tablespoon fresh chopped basil (or 1 tspn dried basil) 1 teaspoon sugar 1/2 teaspoon oregano Freshly-ground black pepper; to taste 2 red peppers; sliced in chunks 1 yellow summer squash; sliced lengthwise 1 zucchini; sliced lengthwise 1 sweet onion; sliced 1/4" 8 ounces whole-wheat spaghetti Heat oil in a heavy skillet. Add tomatoes, salt, garlic, onions, basil, sugar, oregano and black pepper. Cook slowly, uncovered, for 30 minutes or until sauce is thickened. In the meantime, brush peppers, squashes and onion with oil. Place under broiler and cook, turning frequently until browned and tender. Remove to bowl. Cook spaghetti until "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. Nutritional Analysis Per Serving: Calories 270; Fat (grams) 6; Percent calories from fat 20; Percent polyunsaturated 3; Percent saturated 3; Percent monounsaturated 14; Cholesterol (milligrams) 0; Sodium (milligrams) 380; Protein (grams) 8; Carbohydrate (grams) 46; Dietary Fiber (grams) 4. Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per serving: 241 Calories (kcal); 6g Total Fat; (20% calories from fat); 8g Protein; 44g Carbohydrate; 0mg Cholesterol; 379mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Diabetics or those on calorie-controlled diets may count one muffin as: 2 starch, 3 vegetables, 1 fat. Weight Watcher points calculated at 5 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Contributor: n/a Yield: 6 servings Preparation Time: 0:00 |
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