160 g | fusilli, or penne | 2 1/2 cups | |
1 | zucchini, cut into 4-5 mm rounds | 130 g | |
1 tbsp | olive oil | 15 mL | |
3 tbsp | Parsley and Garlic Base | 45 mL | |
1/4 tsp | paprika | 1 g | |
1/3 cup | My Mother's Tomato Sauce | 85 mL | |
2 tbsp | cream 15% | 30 mL | |
2 tbsp | Parmesan cheese, grated | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
A mandolin will make slicing the zucchini easier.
per 1 serving (290 g)
Amount % Daily Value |
Calories 480 |
Fat 19 g 29 % |
Saturated
4.4 g
22 % |
Cholesterol 10 mg |
Sodium 360 mg 15 % |
Carbohydrate 65 g 22 % |
Fibre 5 g 19 % |
Sugars 3 g |
Net Carbs 60 g |
Protein 13 g |
Vitamin A 34 % |
Vitamin C 37 % |
Calcium 8 % |
Iron 15 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Vegetables | ½ |
Meat and Alternatives | 0 |
Fats | 3 ½ |
If you put that much butter in a tomato sauce and it doesn't come out tasting delicious, you're doing it wrong! Just made a large batch of the sauce(6 cups of tomatoes, 4X everything else) to freeze some for later. I cooked the onions, garlic, carrots and celery first, then used an immersion blender to turn them into a chunky sauce before adding the tomatoes. I also added three tsp of frozen basil before the simmer. This is a very easy basic tomato sauce with lots of flavor without too many ingredients that may be off-putting to kids or less adventurous eaters.
Great! My 5 year old learned to LOVE zucchini today! :D
It was okay, but it needed more sauce. Maybe baked with mozzarella on top... MMM.