This week's recipe
This week's recipe: Spaghetti |
1/4 cup red wine1 medium onion, chopped 2 cloves garlic, minced 1 15oz. can no salt-added diced tomatoes 1 cup chopped broccoli 1 cup chopped cauliflower 1 cup carrots, diagonally sliced 1 8oz. can low sodium tomato sauce 1 6oz. can low sodium tomato paste 1 jar Tomato and Basil spaghetti sauce 1 cup Pace Picante Sauce 1 Tbls. parsley flakes 1 tsp. dried basil 1 tsp. dried oregano 6 qt. water 12 oz. spaghetti pasta noodles Heat wine in a large skillet. Add onion and saute until light gold, about 3 minutes. Add the rest of the ingredients except water and pasta. Bring to a boil; reduce heat, cover and simmer, stirring occasionally for 20 minutes. Add chickpeas and cook for 10 minutes more. Cook spaghetti according to package directions in 6 quarts of water. Drain spaghetti in colander in sink. Toss pasta with sauce. Preparation Time: 20 Serves: 6 |
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