Vegetarian Spaghetti Sauce
Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
| Serving Size | ¾ cup |
| Calories | 102 |
| Total Fat | 5 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 459 mg |
| Ingredients | Measures |
|---|
| Olive oil | 2 tablespoons |
| Small onions, chopped | 2 |
| Garlic, chopped | 3 cloves |
| Zucchini, sliced | 1¼ cup |
| Oregano, dried | 1 tablespoon |
| Basil, dried | 1 tablespoon |
| Tomato sauce | 1 (8-ounce) can |
| tomato paste | 1 (6-ounce) can |
| Medium tomatoes, chopped | 2 |
| Water | 1 cup |
- Directions
- In a medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat.
- Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti.
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