Main Dishes
Calories
222
Sodium
674mg
28% DV
Fat
9g
15% DV
Protein
8g
17% DV
Carbs
36g
12% DV
Fiber
3g
14% DV
577
6
12 oz pasta
14.5 oz can diced tomatoes with liquid
1 large onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 tsp red pepper flakes
2 tsp dried oregano leaves
2 large sprigs basil, chopped
4 cups vegetable broth
2 TBSP extra virgin olive oil
Parmesan cheese for garnish
14.5 oz can diced tomatoes with liquid
1 large onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 tsp red pepper flakes
2 tsp dried oregano leaves
2 large sprigs basil, chopped
4 cups vegetable broth
2 TBSP extra virgin olive oil
Parmesan cheese for garnish
Place pasta, tomatoes, onion, garlic and basil in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated.
Season to taste with salt and pepper, stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with parmesan cheese.
Nutritions
Calories
222
Sodium
674mg
28% DV
Fat
9g
15% DV
Protein
8g
17% DV
Carbs
36g
12% DV
Fiber
3g
14% DV
