Vegetarian Marinara
Serve with crusty warm bread.

Servings: 4

1 pound Spaghetti or Linguine, uncooked
2 - 28 ounce cans peeled plum tomatoes
3 teaspoons olive oil
5 teaspoons finely minced garlic
2 - 6 ounce cans tomato paste
2 1/2 teaspoons dried oregano, crumbled
Salt and pepper, to taste
2/3 cup minced fresh parsley

Prepare pasta according to package directions; drain.

Purée the tomatoes in a blender or food processor. In a medium saucepan, heat the oil, and add the garlic. Sauté the garlic, stirring it for 15 seconds (do not let it brown). Add the puréed tomatoes, tomato paste, oregano, salt and pepper. Bring the sauce to a boil, reduce the heat and simmer the sauce for 20 minutes. Remove the sauce from the heat and stir in the parsley. Pour over pasta.

Per Serving: 608 Calories; 6g Fat (9.1% calories from fat); 1g Saturated Fat; 22g Protein; 121g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol; 1274mg Sodium. Exchanges: 5 1/2 Grain(Starch); 6 1/2 Vegetable; 1/2 Fat.

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