Homemade Spaghettios – With Extra Veggies
Homemade spaghettios get a make-over that includes nutritious veggies!
Servings 4 servings
- 3 medium carrot
- 1 stalk celery
- 1 1/2 cup diced tomatoes, canned
- 1 1/2 cup pasta, anelletti
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 1/8 cup Parmesan cheese
Chop carrots and celery.
Place tomatoes, celery and carrots in a pot and boil for about 10-15 minutes.
Once veggies are soft, puree in a blender until smooth. Optional: Juice your carrots and celery if you have a juicer to make a sauce that is more runny, similar to spaghettios.
Boil noodles according to package directions. Combine.
Season with salt, pepper and parmesan cheese.
Calories: 195kcal | Carbohydrates: 38g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 273mg | Fiber: 4g | Sugar: 6g