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Italian Pasta Marinara

Makes 4 to 6 servings

1 onion, finely chopped
1/2 pound mushrooms, cleaned and finely chopped
1 - 2 teaspoon crushed garlic
1/2 cup water
1 15-ounce can chopped tomatoes
1 8-ounce can tomato sauce
1 15- or 16-ounce can crushed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons dried parsley
8 - 16 ounces dry spaghetti noodles

Sauté onion, mushrooms, and garlic in water for 10 minutes. Add remaining ingredients except spaghetti. Simmer over low heat 1 hour until sauce thickens. Do not cover.

About 15 minutes before serving, cook spaghetti noodles according to package directions.

Serve the sauce over the noodles.

Per serving (1/4 of recipe)

  • Calories: 305
  • Fat: 1.8 g
  • Saturated Fat: 0.3 g
  • Calories from Fat: 5.2%
  • Cholesterol: 0 mg
  • Protein: 11.5 g
  • Carbohydrates: 63 g
  • Sugar: 9.8 g
  • Fiber: 7.6 g
  • Sodium: 576 mg
  • Calcium: 111 mg
  • Iron: 6.4 mg
  • Vitamin C: 27.1 mg
  • Beta Carotene: 323 mcg
  • Vitamin E: 2.9 mg

Source: Mary McDougall of the McDougall Program www.drmcdougall.com