Carrots with Tomatoes and Macaroni

Each serving of this delicious and quick pasta dish provides 1 1/2 cups of veggies.

Makes

4 servings

Ingredients

• 1 tablespoon olive oil (or cooking oil of choice)
• 1 small onion, chopped
• 4 plum tomatoes, chopped
• 1/2 cup canned tomato juice, low-sodium
• 6 large carrots, peeled and sliced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar
• 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
• 1 teaspoon butter
• 1 cup elbow macaroni, cooked

Directions

1. Wash hands with soap and water.
2. In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, tomato juice, carrots, salt, pepper, and sugar.
3. Cover and cook over low heat for 5 minutes. Remove the cover and cook over low heat, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are cooked down to a sauce.
4. Stir in the parsley.
5. Mix the butter with the cooked macaroni.
6. Add the macaroni to the carrot mixture and stir together.

Notes

Learn more about: Onions Tomatoes Carrots Herbs