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Italian Vegetable Spaghetti Sauce

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  Spaghetti 8 Ounce, 250 g
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs), 125 ml
  Carrots 2 Medium
  Onions 2 Large
  Leeks 2 Medium
  Canned tomatoes 28 Ounce, 796 ml
  Sugar 1 Tablespoon, 15 ml
  Salt 1 Teaspoon, 5 ml
  Oregano/Savory 1 Tablespoon, 15 ml

Microwave the spaghetti.
There may be slight variations in the cooking time, depending on the brand of pasta used.
Stir and check doneness.
Place the oil in an 8-cup (2 L) microwave-safe baking dish and microwave 3 minutes at HIGH.
Add the vegetables, the tomatoes, sugar, salt and oregano or savory.
Mix thoroughly.
Cover and micro wave 15 minutes at HIGH.
Pour as a sauce over the spaghetti and serve.
Helpful hint: Sauce or gravy may be poured over cooked meat before reheating to help keep meat moist.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2743 Calories from Fat 1035

% Daily Value*

Total Fat 118 g180.8%

Saturated Fat 16.7 g83.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3229.4 mg134.6%

Total Carbohydrates 402 g134%

Dietary Fiber 45.6 g182.4%

Sugars 69.7 g

Protein 64 g128.5%

Vitamin A 726.3% Vitamin C 335.2%

Calcium 111.4% Iron 217.8%

*Based on a 2000 Calorie diet

Italian Vegetable Spaghetti Sauce Recipe