Carrots with Tomatoes and Macaroni
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Serves4 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 plum tomatoes, chopped
- 1/2 cup tomato juice
- 6 carrots, peeled and sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 2 tablespoons parsley, chopped
- 1 teaspoon butter
- 1 cup elbow macaroni, cooked
Directions
- In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, carrots, salt, pepper and sugar.
- Cover and cook over low heat for 5 minutes. Remove the cover and cook over low heat, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are cooked down to a sauce.
- Stir in the parsley. Mix the butter with the cooked elbows. Stir in the carrot mixture and serve.
Recipe Tips
Use any type of pasta in this recipe. Shorter pastas work best, such as farfalle, or elbows.
Nutrition Facts
Carrots with Tomatoes and Macaroni
Amount Per Serving (1 cup eachg)
Calories 136
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 3mg
1%
Sodium 262mg
11%
Potassium 426mg
12%
Total Carbohydrates 21g
7%
Dietary Fiber 4g
16%
Sugars 6g
Protein 3g
6%
Vitamin A
252%
Vitamin C
59%
Vitamin D0%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
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