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Know What You Eat: Tomato pepper wholewheat spaghetti comes handy for weekend lunch/dinner ideas as I always keep very easy to make pasta sauce ready to use. Not using cheese here, but you can shred any vegetarian cheese just before serving. Always choose wholewheat options for pasta, noodles and spaghetti for their nutrition content, low sodium, and high fiber.
Wholewheat Tomato Pepper Spaghetti And Sauce Recipe
Ingredients for sauce:
1 small can of tomato paste
3-5 cloves of garlic, crushed and finely chopped
1 medium red onion, roughly chopped
1 tbsp extra virgin olive oil
1/2 tsp brown sugar To taste: cayenne pepper, oregano, cumin, celery salt, ground coriander seed, pepper, salt
1 tbsp finely chopped fresh basil (optional)
Salt to taste
Ingredients for spaghetti:
1 green bell pepper, finely diced
1/2 lb Wholewheat thin spaghetti
1 medium red onion, diced
1 tbsp olive oil
Preparation of Sauce:
In a frying pan over medium-high heat, cook the onions in the olive oil until glossy and slightly browned, about 5 minutes.
Add the tomato and garlic, and cook for another 3 minutes.
Add all other sauce ingredients,and cook for another 5 minutes.
Remove from heat, and add all ingredients to a blender. (You may need to do this in two batches)
Blend on a low setting, gradually increasing speed until blended to a sauce consistency.
Set the sauce aside in a bowl until ready to use.
Preparation of Spaghetti:
Once the sauce is done, you can add the sauce to a saucepan, and re-heat. Then, add cooked spaghetti (cook spaghetti according to to instruction on the box) or your favorite pasta to the sauce pan and toss to coat. Serve warm with garlic bread,salad for a complete meal.
Once the sauce is done, you can add the sauce to a saucepan, and re-heat. Then, add cooked spaghetti (cook spaghetti according to to instruction on the box) or your favorite pasta to the sauce pan and toss to coat. Serve warm with garlic bread,salad for a complete meal.
