Carrots with Tomatoes and Macaroni
Each serving of this delicious and quick pasta dish provides 1 1/2 cups of veggies.
- 4 Servings
- Less than $3.00
Carrots with Tomatoes and Macaroni
Each serving of this delicious and quick pasta dish provides 1 1/2 cups of veggies.
- 4 Servings
- Less than $3.00
Ingredients
- 1 tablespoon olive oil (or cooking oil of choice)
- 1 small onion, chopped
- 4 plum tomatoes, chopped
- 1/2 cup canned tomato juice, low-sodium
- 6 large carrots, peeled and sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon butter
- 1 cup elbow macaroni, cooked
Steps
1
Wash hands with soap and water.
2
In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, tomato juice, carrots, salt, pepper, and sugar.
3
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.
4
Stir in the parsley.
5
Mix the butter with the cooked macaroni.
6
Add the macaroni to the carrot mixture and stir together.
Ingredients
Serving Size: 1/4 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 161 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 3 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 3 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 5 g |
| Total Sugars | 9 g |
| Added Sugars included | 0 g |
| Protein | 4 g |
| Minerals | |
| Calcium | 52 mg |
| Potassium | 578 mg |
| Sodium | 217 mg |
| Copper | 147 mcg |
| Iron | 1 mg |
| Magnesium | 31 mg |
| Phosphorus | 82 mg |
| Selenium | 10 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 814 mcg RAE |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0 mg |
| Vitamin C | 24 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 51 mcg |
| Folate | 82 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 19 mg |
Source:
- University of Rhode Island Cooperative Extension
- Expanded Food and Nutrition Education Program