Pasta with Marinara Sauce

Pasta with Marinara Sauce

0 Reviews
From: Diabetic Living Magazine

This veggie-packed marinara sauce simmers in your slow cooker, ready when you are for an easy weeknight dinner with whole- grain pasta.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 (28 ounce) can whole Italian-style tomatoes, cut up and undrained
  • 4 medium carrots, coarsely chopped (2 cups)
  • 3 stalks celery, sliced (1½ cups)
  • 1 large onion, chopped (1 cup)
  • 2 small green bell peppers, chopped (1 cup)
  • 1 (6 ounce) can no-salt-added tomato paste
  • ½ cup water
  • 2 teaspoons sugar (optional)
  • 2 teaspoons dried Italian seasoning, crushed
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 4 cups hot cooked whole-grain spaghetti (8 ounces dried)
  • 1 ounce Parmesan cheese, shaved into shards
  • Fresh herb sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. In a 3- ½- or 4-quart slow cooker, combine tomatoes, carrots, celery, onion, bell peppers, tomato paste, water, sugar (if using), Italian seasoning, garlic, salt, black pepper and bay leaf.
  2. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
  3. Discard bay leaf. Serve the sauce over hot cooked pasta. Sprinkle with Parmesan. If desired, garnish with herb sprigs.

Nutrition information

  • Serving size: ½ cup spaghetti and ¾ cup sauce each
  • Per serving: 188 calories; 2 g fat(1 g sat); 6 g fiber; 35 g carbohydrates; 9 g protein; 2 mg cholesterol; 10 g sugars; 401 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1½ vegetable

Reviews 0