Carrots with Tomatoes and Macaroni

25 min · Serves 4

Based on a recipe from University of Rhode Island Cooperative Extension Expanded Food and Nutrition Education Program, via USDA MyPlate Kitchen

What goes in

• 14.8 mlolive oil
• 1onion
• 4plum tomatoes
• ½ cuplow-sodium tomato juice
• 6carrots
• 1.2 mlsalt
• 1.2 mlblack pepper
• 1.2 mlsugar
• 29.6 mlfresh parsley
• 4.9 mlbutter
• 1 cupelbow macaroni

How to cook it

1. Sauté the chopped onion in oil in a saucepan until it softens, ensuring it does not brown.
2. Stir in the tomatoes, tomato juice, carrots, salt, pepper, and sugar.
3. Cover the pan and simmer on low for 5 minutes.
4. Remove the lid and continue cooking on low heat, stirring frequently, for another 5 minutes until the carrots are tender and the tomatoes have reduced into a sauce.
5. Fold in the chopped parsley.
6. Toss the cooked macaroni with the butter in a separate bowl.
7. Combine the buttered pasta with the carrot and tomato mixture and serve.

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