Vegetarian spaghetti sauce - ABC 12 – WJRT – Flint, MI

Vegetarian spaghetti sauce

Source: http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html

2 tbsp olive oil
2 small onions, chopped
3 cloves garlic, chopped
1 1/4 cups zucchini, sliced
1 tbsp oregano, dried
1 tbsp basil, dried
1 8 oz can tomato sauce
1 6 oz can tomato paste*
2 medium tomatoes, chopped
1 cup water

In a medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat.

Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti.


* To reduce sodium, use a 6-oz can of low-sodium tomato paste. New sodium content for each serving is 253 mg.


Makes 6 servings

Serving Size: 3/4 cup

Per Serving:
Calories: 105
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 479 mg
Protein: 3 g
Carbohydrate: 15 g
Calcium: 49 mg
Magnesium: 35 mg
Potassium: 686 mg
Fiber: 4 g

 

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