Saturday, July 21, 2007

Zucchini-Tomato Pasta Sauce

Prep: 20 minutes
Cook: 60 minutes
Yield: 10 servings

2 medium onions, chopped
2 tablespoons butter
2 tablespoons canola oil
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch cubes
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

In a large saucepan, saute onions in butter and oil until tender. Stir in the tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil.

Reduce heat; simmer, uncovered, for 50-60 minutes or until zucchini is tender. Serve with pasta.

Tips and Tricks
Chop tomatoes coarsely to save time. It's also not necessary to peel the zucchini. Use fresh herbs for a more flavorful sauce.
Make It Healthier
Use unsalted butter or trans-fat free spread. Omit salt. Serve with whole grain pasta.
How Kids Can Help
Older kids can cut up the vegetables. Younger kids can measure the spices.

Nutrition Facts
1/2 cup sauce (calculated without pasta) equals 96 calories, 6 g fat (2 g saturated fat), 6 mg cholesterol, 275 mg sodium, 11 g carbohydrate, 3 g fiber, 2 g protein
Diabetic Exchanges
2 vegetable, 1 fat

No comments: