Carrots with Tomatoes and Macaroni
Each serving of this delicious and quick pasta dish provides 1 1/2 cups of veggies.
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
+ 7 more ingredients
Instructions
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.
Nutrition Estimate
621Calories
12gProtein
90gCarbs
19gFat
Per serving • Estimated by Blinner AI