Carrots with Tomatoes and Macaroni
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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 (or 1 teaspoon dried)
- 1 teaspoon butter
- 1 cup elbow macaroni, cooked
Instructions
- Wash hands with soap and water.
- In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, tomato juice, carrots, salt, pepper, and sugar.
- 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.
- Stir in the parsley.
- Mix the butter with the cooked macaroni.
- Add the macaroni to the carrot mixture and stir together.
Nutrition
| Calories | 161 |
|---|---|
| Protein | 4 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 217 mg |
| Carbohydrates | 26 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: University of Rhode Island Cooperative Extension Expanded Food and Nutrition Education Program