Homemade Spaghettios
Ingredients
- 1 cup pasta, anelletti
- 3 medium carrot
- 1 stalk celery
- 2 medium tomato, red
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 ounce Parmesan cheese, grated
Serve With
- 1 medium pomegranate
Instructions
- Boil pasta according to package directions (if you can’t find Anelletti- substitute any pasta).
- Chop carrots, celery and tomatoes. Add to a saucepan and boil for about 10-15 minutes. Once soft, puree vegetables in a blender until smooth.
- Drain pasta; add to the vegetable puree. Season with salt and pepper. Garnish with Parmesan cheese just before serving.
- Serve with pomegranate arils.
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Nutrition
Calories: 353kcal | Carbohydrates: 63g | Protein: 15g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 317mg | Fiber: 7g | Sugar: 15g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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1 Comments
I had to make one modification and add in a small can of tomato sauce, as I used two very large carrots and my tomatoes were small and not very juicy. So the can of tomato sauce helped the recipe have a better consistency similar to regular spaghettios. The whole family loved it and this will be going into regular rotation.