1 pt. Chunky Marinara Sauce
Source of Recipe
Pillsbury Classic Cookbooks Pasta June 1998 pg89
List of Ingredients
2 teaspoons olive oil or vegetable oil
1/4 cup green bell pepper chopped
1/4 cup chopped onion
1 clove garlic minced
2 cups canned tomatoes diced, undrained
8 ounces tomato sauce canned
1/2 teaspoon dried oregano leaves or 1-1/2 teaspoons fresh chopped
1/4 teaspoon salt
1 teaspoon sugar Recipe
Heat oil in medium msaucepan over medium-high heat until hot. Add bell pepper, onion and garlic; cook 2 to 4 minutes or until vegetables are crisp-tender, stirring frequently. Add all remaining ingredients; mix well. Bring to a boil. Reduce heat; simmer 15 to 20 minutes or until flavours ar blended, stirring frequently. Serve over hot cooked pasta
4 (2/3 cups) servings
Calories 80, Calories from fat 25, Total Fat 3g, Dietary Fibre 2g, Total Carbohydrate 11g, Cholesterol 0mg.
Diabetic Choices per 2/3 cup of Sauce = 2 Vegetables, 1/2 Fat
WW Points (for sauce) = 1 (1 cup pasta is 3 points)
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