Carrots with Tomatoes and Macaroni

25 мин · Порций: 4

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

Что нужно

• 14.8 млolive oil
• 1onion
• 4plum tomatoes
• ½ стак.low-sodium tomato juice
• 6carrots
• 1.2 млsalt
• 1.2 млblack pepper
• 1.2 млsugar
• 29.6 млfresh parsley
• 4.9 млbutter
• 1 стак.elbow macaroni

Как готовить

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.

Другие рецепты Kubbord