No Spam Recipes

Vegetarian Spaghetti Sauce

Combine oregano and basil with fresh and canned veggies to make your own spaghetti sauce, perfect for any pasta dish.

Serves 6 · Vegetables

contains gluten

No forks yet — be the first Sign in to rate
Sign in to save

Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 tablespoons olive oil
  • 2 onions (medium, chopped)
  • 3 cloves garlic (chopped)
  • 1 1/4 cups zucchini (sliced)
  • 1 tablespoon oregano (dried)
  • 1 tablespoon basil (dried)
  • 1 can tomato sauce, low-sodium (8 oz)
  • 1 can tomato paste, low-sodium (6 oz)
  • 2 tomatoes (medium, chopped)
  • 1 cup water

Steps

  1. Wash hands with soap and water.
  2. In a medium skillet, heat oil. Cook onions, garlic, and zucchini in oil for 5 minutes on medium heat.
  3. Add remaining ingredients and simmer covered for 45 minutes. Serve over pasta.

This is a variation — USDA MyPlate edition. Base recipe: Vegetarian Spaghetti Sauce →

Make it yours (1 variations)

Edition Primary USDA MyPlate

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (per serving)
Calories113
Protein3.0 g
Fat5.0 g
Carbs15.0 g
Fiber4.0 g
Sodium36 mg

Source

USDA MyPlate Kitchen — Public domain (U.S. government work)