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Ingredients
US|METRIC
4 SERVINGS
- 2 onions (medium, diced)
- 1 medium carrot (shredded or diced small, I use my veggie chopper to cut the veggies small. Saves a lot of time.)
- 2 Tbsp. olive oil
- 4 cups cauliflower florets (very small, about 1/2 head)
- 5 cloves garlic (minced)
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 2 1/2 tsp. granulated onion
- 1 tsp. salt
- 3/4 cup water (or broth)
- 12 oz. pasta (I use Tinkyada shell pasta or Tinkyada spaghetti)
- 3 1/2 cups crushed tomatoes (or tomato sauce – see note)
- 1 tsp. raw sugar
- 2 Tbsp. fresh parsley (chopped)
- 1 cup peas (frozen petit)
- olives (optional)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium970mg40% |
| Potassium1400mg40% |
| Protein20g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate99g33% |
| Dietary Fiber13g52% |
| Sugars11g |
| Vitamin A90% |
| Vitamin C160% |
| Calcium15% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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