with broiled italian zucchini. Great recipe from Fresh20.com
For fresh tomato sauce
1. Heat a large, non-stick sauté pan over medium heat; add oil, and once hot, add sausage and brown, about 3-4 minutes.
2. Add in onion and carrot. Stir to combine and sweat the vegetables until onions are translucent and soft, about 3 minutes.
3. Add in tomatoes, parsley, broth, tomato paste, garlic, oregano, vinegar, and salt & pepper, stir to combine. Reduce heat and simmer for 20 minutes.
4. Taste and adjust salt & pepper.
5. Serve warm over spaghetti.
For spaghetti
1. Bring a large pot of water with a heavy pinch of salt to a boil.
2. Add in pasta and cook until aldente, 8-10 minutes.
3. Drain and serve warm with fresh tomato sauce.
For broiled Italian zucchini
1. Preheat oven to broil and line a baking sheet with foil. Adjust the oven rack to the top third (not directly under broiler, one notch down).
2. Trim the root ends off the zucchini and slice in half lengthwise. Lay out onto a lined baking sheet.
3. Drizzle with olive oil and season with salt & pepper and oregano. Toss to coat.
4. Broil for 8-10 minutes or until zucchini is lightly browned and cooked through. Check at 4 minutes to prevent burning.
5. Drizzle warm zucchini with balsamic vinegar.
Serve 1-1/2 cups warm pasta with 1 cup of tomato sauce and 2
zucchini halves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (601g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 335 | ||
Calories from Fat: 129 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.3g | 19 % | |
Saturated Fat 3.1g | 16 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 85.9mg | 26 % | |
Sodium 1134.6mg | 39 % | |
Potassium 1557mg | 41 % | |
Total Carbohydrate 25.9g | 8 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 19.4g | ||
Protein 27.8g | 40 % | |
Powered by: USDA Nutrition Database 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: 335
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