22
You’ll never buy spaghetti sauce in a jar again! This sauce
is tasty and full of vitamins and minerals, including biotin,
selenium, vitamin K, dietary fiber, folate, calcium,
potassium, vitamin B6 and vitamin C.
Serves:
6
Serving Size:
2 ounces of pasta
Prep Time:
30 minutes
Inactive:
0 minutes
Cook:
60 minutes
TOTAL:
90 minutes
INGREDIENTS:
INSTRUCTIONS:
Chop the carrots, green bell pepper, baby bella mushrooms and onion into ¼ x ¼-inch squares. Set
them aside in a bowl. Remove the stem head from the Roma tomatoes, then proceed to boil the
tomatoes and garlic in a medium saucepan until the skin starts to peel itself off the Roma tomatoes.
Remove the skins—they should slide right off. Leave about ½-cup of boiled water in saucepan and
drain the rest. Place water, peeled Roma tomatoes and garlic in blender and puree. Place puree back
into medium saucepan and add bowl of chopped vegetables. Allow it to cook for 40 minutes. In an-
other medium pot, prepare the spaghetti in water and olive oil. Once the spaghetti is al dente, or softer
if it is your preference, drain it and place spaghetti into medium saucepan with your homemade
spaghetti sauce. Bon appetit!
NUTRITIONAL VALUE:
Calories: 157
Sodium: 202 mg
Fat: 4 g
Carbohydrates: 27 g
Protein: 5 g
Sugars: 8 g
SPAGHETTI SUPREME
157
CALORIES
PER SERVING
LUNCH
IRIS
Store 8437
Seguin, TX
• 1 cup medium carrots
• 1 cup yellow onion
• 5 Roma tomatoes
• 3 cloves garlic
• ½-cup green bell pepper
• 4 baby bella mushrooms
• 8 ounces angel hair pasta
• 1 teaspoon celery salt
• 2 pinches oregano
• 2 pinches basil
• 1 pinch rosemary
• 1 pinch thyme
• 5 teaspoons olive oil
