Carrots with Tomatoes and Macaroni

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

Yield

4 servings

Serving size

1/4 of recipe

Rating

3.41 of 5 (180 ratings)

Food groups

• Grains: 1/2 ounces
• Vegetables: 1 cups

Ingredients

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

Directions

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

Nutrition per serving

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Source

Recipe by: University of Rhode Island Cooperative Extension — Expanded Food and Nutrition Education Program

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/carrots-tomatoes-and-macaroni. Federal works are public domain in the United States.