- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2008
Ingredients
Method
In large saucepan, heat oil over medium heat; fry onion, garlic, carrot, celery, green pepper, Italian seasoning and salt for about 5 minutes or until softened. Stir in tomato paste; cook for 1 minute.Add tomatoes, vinegar and sugar; bring to boil. Reduce heat and simmer for about 25 minutes or until vegetables are tender. Stir in cheese and parsley. Transfer to food processor; purée until smooth. Pass through fine sieve if desired.
Meanwhile, in large saucepan of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce and toss to coat. Serve with more cheese to sprinkle over top.
Nutritional facts Per serving: about
- Sodium 970 mg
- Protein 19 g
- Calories 547.0
- Total fat 8 g
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 101 g
%RDI
- Iron 51.0
- Folate 117.0
- Calcium 17.0
- Vitamin A 40.0
- Vitamin C 77.0
