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Vegetarian Spaghetti Sauce

Combine oregano and basil with fresh and canned veggies to make your own spaghetti sauce, perfect for any pasta dish.

Serves 6 · Vegetables

contains gluten

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 tablespoons olive oil
  • 2 onion (medium, chopped)
  • 3 cloves garlic clove (chopped)
  • 1 1/4 cups zucchini (sliced)
  • 1 tablespoon oregano (dried)
  • 1 tablespoon basil (dried)
  • 1 can tomato sauce, low-sodium (8 oz)
  • 1 can tomato paste, low-sodium (6 oz)
  • 2 tomatoes (medium, chopped)
  • 1 cup water

Steps

  1. Wash hands with soap and water.
  2. In a medium skillet, heat oil. cook onions, garlic and zucchini in oil for 5 minutes on medium heat.
  3. Add remaining ingredients and simmer covered for 45 minutes. Serve over pasta.

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories113
Protein3.0 g
Fat5.0 g
Carbs15.0 g
Fiber4.0 g
Sodium36 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)