Vegetarian Spaghetti Saucediabetic, sauces, vegetables 4 single carrots, finely chopped 1 large onion, finely chopped 1 tablespoon olive oil 2 single cloves garlic, finely minced 1 can kidney beans (19 oz.) 1 can cannellini beans (19 oz.) 1 tablespoon leaf basil, crumbled 1 tablespoon leaf oregano, crumbled 1 can tomatoes in juice (28 oz) 1/4 cup tomato paste 1/4 lb fresh mushrooms, sliced 1 pkg (10 oz) broccoli, thawed 1/4 teaspoon pepper Saute carrot and onion in oil in large non-stick saucepan till softened, 5 minutes; add 1 to 2 tablespoons water if sticking. Add garlic; saute 30 seconds. Add drained and rinsed beans, basil, oregano, tomatoes (broken up), tomato paste and mushrooms; simmer, covered 25 minutes to mingle flavors. Add broccoli; cook 5 minutes. Add pepper. PER SERVING: 3/4 cup = calories - 190, protein ~ 11 g., fat - 3 g., carbohydrate - 35 g., cholesterol ~ 0, sodium - 523 mg. FROM: Light & Easy Meals from Family Circle Magazine issue August 1992. |
