Recipe Image

Pasta with Marinara Sauce

  • 20 m
  • 4 h 20 m
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

    • 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)

Directions

  • 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.
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