Vegetable Linguine
1 1/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon dried basil
1 16-ounce can tomatoes
1 15-ounce can low-sodium tomato sauce
2 teaspoons sugar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon oregano
1/8 teaspoon black pepper
8 ounces linguine
In a large sauce pan, sauté onion, celery, green pepper and garlic in olive oil until the vegetables are tender. Add all the ingredients except the linguine. Heat and simmer sauce for 30 to 40 minutes. Cook the linguine according to the package directions. Drain. Spoon the sauce over the cooked linguine. Serve immediately. Makes 6 servings.
Nutritional Information (1 serving):
Calories: 233
Carbohydrate: 45 grams
Protein: 8 grams
Fat: 4 grams
Saturated Fat: 1 gram
Cholesterol: 0 mg
Fiber: 4 grams
Sodium: 161 mg
Potassium: 608 mg
Calcium: 68 mg
Exchanges: 2 1/2 starch, 1 vegetable, 1/2 fat
Reprinted with the permission of the South Dakota Department of Health.
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