Ingredients
- 1 package Penne Pasta 16 ounces; whole grain
- 1 Onion Medium
- ½ pound Carrots
- 2 Tablespoons Canola Oil
- 1 jar Marinara Sauce 26 ounces
- 1 package Tofu 10 ounces; Firm
- ⅓ cup Milk
- ¼ teaspoon Salt
- 1 dash Nutmeg
Equipment
- Stovetop
- Box Grater
- Colander
- Large Pot
- Large Skillet
Instructions
- Cook pasta using package directions. Prepare sauce while pasta cooks.
- Peel and rinse onion.
- Dice onion into ¼-inch pieces.
- Rinse, peel, and grate carrots.
- In a large skillet over medium-low heat, heat oil. Add onions and cook 5 minutes. Add grated carrots and cook 5 minutes more.
- Add marinara sauce to vegetables. Drain tofu. Crumble into sauce. Mix well.
- Raise heat to medium. Cook until sauce begins to simmer, about 7 minutes.
- Pour in milk. Stir to combine.
- Pour sauce over cooked, drained pasta. Just before serving, add salt and nutmeg. Stir.
Notes
- Look for jarred sauce that does not have added sugar.
- Substitute part of the carrots for winter squash. Great winter squash options include butternut, spaghetti, acorn, Hubbard, and delicata.
Nutrition
Nutrition Facts
Hearty Vegetable Pasta
Amount per Serving
Calories
148
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Cholesterol
1
mg
0
%
Sodium
291
mg
13
%
Potassium
215
mg
6
%
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
6
g
12
%
Vitamin A
2576
IU
52
%
Vitamin C
5
mg
6
%
Calcium
40
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Carrot, Carrots, Marinara Sauce, Pasta, Tofu, Vegetables, Whole Wheat Pasta