Think Pink Spaghetti

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NUTRITION per serving: 519 Calories; 15g Fat; 26g Protein; 76g Carbohydrate; 9g Dietary Fiber; 22mg Cholesterol; 571mg Sodium. Exchanges: 4 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 Fat.

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  • 4

Ingredients

  • 1 12-oz. package spelt or whole wheat spaghetti noodles
  • 1 1/2 14.5-oz. cans Italian style diced tomatoes
  • 2/3 8-oz. can tomato sauce
  • 4-oz. tomato paste
  • 1 1/2 teaspoons extra virgin olive oil
  • 3 cloves garlic, pressed
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/4 teaspoon thyme
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • 1/3 cup chopped onion
  • 2/3 cup mushrooms, cleaned and quartered
  • 1 tablespoon olive oil
  • 4-oz. Parmesan cheese, grated

Preparation

Step 1

Cook pasta according to package directions. Drain and set aside.
Combine the next ten ingredients (diced tomatoes to crushed red pepper flakes) together in a large sauce pan or Dutch oven. Bring to a boil, lower temperature and let simmer.
While sauce is simmering, sauté onions and mushrooms together in olive oil until onions are translucent and mushrooms have reduced in size. Add vegetables to sauce and continue to simmer for about 5-7 minutes. Serve over pasta.

SERVING SUGGESTIONS: Serve with large Think Pink salad lemon asparagus.

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