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Whole Wheat Pasta Marinara

By: Emily Priddy  
"This is a fat-free, sugar-free variation on a recipe I use a lot. If you're not hell-bent on making it totally fat-free, I recommend cooking the onions and mushrooms and garlic in olive oil. Serve with fat-free Parmesan cheese and, if desired, hot sauce."

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What to Drink?

Wine Sangiovese
Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 pound whole-wheat spaghetti
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 1 small onion, chopped
  • 2 cloves garlic, pressed
  • 1/2 pound sliced mushrooms
  • 1 (15 ounce) can tomato sauce
  • 3 tablespoons Italian seasoning

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Drain diced tomatoes, reserving 2 tablespoons of the liquid. Microwave onion, garlic and mushrooms, and reserved liquid in a large, loosely covered dish for 2 to 3 minutes until onions are clear.
  3. Add tomato sauce, Italian seasoning and tomatoes to onion mixture and microwave 5 to 6 minutes more or until heated through. Pour over cooked pasta.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 482 | Total Fat: 2.4g | Cholesterol: 0mg

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