Carrots with Tomatoes and Macaroni
Makes:
4 servings
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
- 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
Directions
- 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.
University of Rhode Island Cooperative Extension
Expanded Food and Nutrition Education Program
