Chop all vegetables except tomatoes ahead of time.
Heat olive oil in a medium saucepan with lid.
Add the chopped onion, garlic carrot and celery. Stir well.
Add parsley and basil and stir.
Still over medium heat, add bouillon and water. Cover and simmer for 15 minutes or until carrot and celery are tender.
In a separate pot, add tomatoes to boiling water. Boil 30 seconds to 1 minute until skin cracks/loosens. Remove from water and let set 1-2 minutes. Remove skins/core.
Cut and place tomatoes in food processor to very coarsely chop.
Add/stir in the tomatoes to the sautéed vegetables and turn off heat so that the tomatoes are barely warmed.
Add season salt to taste and pour over pasta.
The secret is not to "cook" the tomatoes.
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|Serving Size: 1 Serving (234g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (43%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0.1mg||0 %|
|Sodium 38.8mg||1 %|
|Potassium 550.7mg||14 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.4g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 83
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