Carrots with Tomatoes and Macaroni

Each serving of this delicious and quick pasta dish provides 1 1/2 cups of veggies.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $1.03/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian

Tags

• quick
• healthy
• comfort food
• savory
• classic
• kid-friendly
• budget-friendly

Ingredients

• 1 tablespoon olive oil (or cooking oil of choice)
• 1 onion (small, chopped)
• 4 plum tomatoes (chopped)
• 0.5 cup tomato juice (canned, low-sodium)
• 6 carrots (large, peeled and sliced)
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon sugar
• 2 tablespoon fresh parsley (chopped (or 1 teaspoon dried))
• 1 teaspoon butter
• 1 cup elbow macaroni (cooked)

Instructions

1. In a saucepan, cook the onion in the oil until soft but not brown.
2. Add the tomatoes, tomato juice, carrots, salt, pepper, and sugar.
3. Cover and cook over low heat for 5 minutes.
4. 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.
5. Stir in the parsley.
6. Mix the butter with the cooked macaroni.
7. Add the macaroni to the carrot mixture and stir together.

Nutrition (per serving)

• Calories: 165
• Protein: 4.1 g
• Carbohydrates: 26.4 g
• Fat: 5.3 g
• Fiber: 4.3 g
• Sodium: 234 mg
• Saturated Fat: 1.3 g
• Sugar: 8.2 g
• Cholesterol: 3 mg