Carrots with Tomatoes and Macaroni
Each serving of this delicious and quick pasta dish provides 1 1/2 cups of veggies.
Ingredients
- 1 Tbsp Olive Oil
- 1 Onion Small, chopped
- 4 Tomatoes Plum, chopped, from a can
- 1/2 cup Tomato Juice From a can
- 6 Carrots Large, peeled and sliced
- 1/4 tsp Salt
- 1/4 tsp Sugar
- 1/4 tsp Black Pepper
- 2 Tbsp Parlsey
- 1 Tbsp Butter
- 1 cup Maraconi Noodles
Equipment
- 2 Saucepan With Lid
Instructions
- Wash hands with soap and water.
- In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, carrots, salt, pepper and sugar.
- Cover and cook over low heat for 5 minutes. Remove the cover and cook over low heat, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are cooked down to a sauce.
- Stir in the parsley. Mix the butter with the cooked elbows. Stir in the carrot mixture and serve.
Nutrition
Nutrition Facts
Carrots with Tomatoes and Macaroni
Amount per Serving
Calories
133
Calories from Fat 63
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
8
mg
3
%
Sodium
241
mg
10
%
Potassium
697
mg
20
%
Carbohydrates
18
g
6
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
16536
IU
331
%
Vitamin C
30
mg
36
%
Calcium
53
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Black Pepper, Butter, Carrots, Macaroni, Olive Oil, Onion, Parsley, Salt, Sugar, Tomato Juice, Tomatoes