Whole Wheat Pasta Marinara |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a fat-free, sugar-free variation on a recipe I use a lot. If you're not hell-bent on making it totally fat-free, I recommend cooking the onions and mushrooms and garlic in olive oil. Serve with fat-free Parmesan cheese and, if desired, hot sauce. Ingredients:
1 pound whole-wheat spaghetti |
1 (14.5 ounce) can peeled and diced tomatoes |
1 small onion, chopped |
2 cloves garlic, pressed |
1/2 pound sliced mushrooms |
1 (15 ounce) can tomato sauce |
3 tablespoons italian seasoning |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Drain diced tomatoes, reserving 2 tablespoons of the liquid. Microwave onion, garlic and mushrooms, and reserved liquid in a large, loosely covered dish for 2 to 3 minutes until onions are clear.
3. Add tomato sauce, Italian seasoning and tomatoes to onion mixture and microwave 5 to 6 minutes more or until heated through. Pour over cooked pasta.
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