nutritional information

Per Serving (1 1/4 cups sauce plus 3/4 cup pasta):

  • Calories: 318
  • Protein: 11 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 54 g
  • Cholesterol: <1 mg
  • Sodium: 99 mg
  • Fiber: 6 g
  • Sugar: 9 g
Vegan

Spaghetti with Fresh Tomato Sauce

Serves 4

30 minutes or fewer

This easy no-cook tomato sauce calls for parsley, but can also be made with basil or chopped fresh fennel fronds.
  • 1 cup parsley leaves
  • 2 Tbs. garlic-flavored olive oil
  • 1 bunch (8) green onions, cut into 2-inch lengths
  • 2 lb. tomatoes, quartered (3 large or 5 small tomatoes)
  • 8 oz. dry spaghetti

1. Pulse parsley with oil in food processor until finely chopped. Add green onions, and pulse until onions are chopped. Add tomatoes, and pulse 7 to 8 times, or until chunky sauce forms. Season with salt and pepper, if desired, and let stand to develop flavors while preparing pasta.

2. Cook pasta in large pot of boiling salted water according to package directions. Drain. Serve topped with fresh tomato sauce.

September 2010 p.34

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comments

tried this sauce was a bit raw and will taste better if its cooked fro 5-10 minutes with herbs

Gautam Jain - 2012-10-01 15:25:50

This is AMAZING!!! I substituted fresh basil for parsley, used olive oil and 2 large cloves garlic, added 1 can tomato paste, and slowly heated it and let it simmer for a few minutes. My Italian vegetarian husband reluctantly admitted that it was better than his pasta!

Shawna Turner - 2012-04-19 23:56:39