夕食普通

Carrots with Tomatoes and Macaroni

Name: Carrots with Tomatoes and Macaroni
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
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; 1 teaspoon butter; 1 cup elbow macaroni, cooked

Each serving of this delicious and quick pasta dish provides 1 1/2 cups of veggies.

40 min4 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/4 of recipe

165

カロリー

タンパク質

26g

炭水化物

脂質

食物繊維

糖類

234mg

ナトリウム

飽和脂肪酸 1 g · コレステロール 3 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

olive oil (or cooking oil of choice)
1 tablespoon
onion, chopped
1 small
plum tomatoes, chopped
4
canned tomato juice, low-sodium
1/2 cup
carrots, peeled and sliced
6 large
salt
1/4 teaspoon
black pepper
1/4 teaspoon
sugar
1/4 teaspoon
fresh parsley, chopped
2 tablespoons · or 1 teaspoon dried
butter
1 teaspoon
elbow macaroni, cooked
1 cup

作り方

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.

出典: USDA MyPlate Kitchen · University of Rhode Island Cooperative Extension Expanded Food and Nutrition Education Program

AI栄養トラッキングアプリNutrolaの一部 — すべてのレシピに検証済みのマクロ栄養素が含まれ、ワンタップで記録できます。

Nutrolaで毎食を記録

AI写真スキャンでこのレシピを数秒で記録。