저녁보통

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 인분

영양 정보 (1인분 기준)

1인분 기준 · 1회 제공량: 1/4 of recipe

165

칼로리

단백질

26g

탄수화물

지방

식이섬유

당류

234mg

나트륨

포화지방 1 g · 콜레스테롤 3 mg

링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.

재료

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

조리법

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.

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

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