Who needs canned tomato sauce? Ready in mere minutes, a dash of balsamic vinegar makes this budget-friendly spaghetti dish stand out from the rest.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2008
Ingredients
Method
In large saucepan, heat oil over medium-high heat. Saute onion, garlic, carrot, celery, green pepper, Italian seaSpaghetti Squash with Roasted Tomatoessoning, salt and hot pepper flakes until softened, about 5 minutes. Stir in tomato paste; cook for 1 minute.Add tomatoes and vinegar; bring to boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Stir in Parmesan cheese and parsley.
Meanwhile, in large saucepan of boiling salted water, cook spaghetti until tender but firm, about 8 minutes; drain well and divide among pasta bowls. Pour sauce over top; sprinkle with more Parmesan cheese, if desired.
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Nutritional facts Per serving: about
- Sodium 969 mg
- Protein 19 g
- Calories 549.0
- Total fat 8 g
- Cholesterol 5 mg
- Saturated fat 2 g
- Total carbohydrate 101 g
%RDI
- Iron 50.0
- Folate 116.0
- Calcium 17.0
- Vitamin A 39.0
- Vitamin C 73.0
