Garden Pasta by Linda Larsen
Lots of vegetables make this pasta dish colorful and healthy. You could add some cooked chicken or shrimp if you'd like.
Serves 6
Calories: 398.12
Fat: 5.39 grams
Saturated Fat: 1.93 grams
Cholesterol: 6.39 mg
Sodium: 583.52 mg
2 tablespoons olive oil
5 tomatoes, peeled and chopped
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
8 green onions, chopped
1 teaspoon dried basil leaves
¼ teaspoon salt
⅛ teaspoon pepper
½ teaspoon dried oregano leaves
1 (16-ounce) package spaghetti pasta
3 tablespoons grated Parmesan cheese
Bring a large pot of water to a boil. Meanwhile, in large saucepan, combine olive oil, tomatoes, carrots, celery, onions, and green onions. Cook over medium heat, stirring occasionally, for 8 to 10 minutes until tender.
Add basil, salt, pepper, and oregano. Cook over medium-low heat for 5 minutes.
Meanwhile, cook spaghetti in boiling salted water until al dente. Drain and add to the sauce and toss well. Sprinkle with cheese and serve.
Peel Tomatoes
Peeling tomatoes doesn't have to be hard. Bring a large pot of water to a boil. Drop the tomatoes in and cook for 10 seconds. Remove the tomatoes and plunge them into ice water; let stand for 15 seconds. The peel should slip right off. The peel does contain fibers and nutrients, but in some sauces, the cooked peel can leave an unpleasant texture.
