Whole Wheat Spaghetti Marinara With Spinach

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* Exported from MasterCook *

 

Whole Wheat Spaghetti Marinara With Spinach

 

Recipe By : Everyday Cooking with Dr. Dean Ornish, page 91

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables Ornish: Everyday Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***MARINARA SAUCE***

1/4 cup Vegetable Broth

(see separate recipe or store-bought)

1 onion -- chopped

2 cloves garlic -- minced

28 ounces canned diced tomatoes

OR crushed tomatoes in puree

1/4 cup tomato paste

1/2 teaspoon dried oregano

Salt and pepper

***REMAINING INGREDIENTS***

1 pound whole wheat spaghetti

2 cups tightly packed stemmed small spinach -- (about 4

ounces)

leaves

1/4 cup grated nonfat Parmesan cheese

 

SERVES 4

 

High in vitamins A and C and folacin, fresh spinach gives this tomato sauce

a nutritional lift. Now that so many supermarkets carry stemmed, washed,

and dried spinach leaves in bags or in their salad bars, you can add them

easily to salads, soups, and pasta sauces such as this one. On another

occasion, omit the spinach and serve this sauce over spinach pasta (made

without eggs).

 

Make marinara sauce: In a large skillet, bring vegetable broth to a boil

over moderately high heat. Add onion and garlic and simmer until onion is

softened, about 5 minutes. Add tomatoes, tomato paste, and oregano. Stir

to blend. Bring to a boil, then reduce heat and simmer gently, stirring

occasionally, until mixture is thick and tasty, about 10 minutes. Season

to taste with salt and pepper.

 

Bring a large pot of salted water to a boil over high heat. Add spaghetti

and cook according to package directions until al dente.

 

While pasta is cooking, add spinach leaves to marinara sauce and simmer,

stirring, until they wilt, about 1 minute. Keep sauce warm over lowest heat.

 

Drain spaghetti, then transfer to a large warm bowl. Add sauce and toss

well. Serve on four warm plates, topping each portion with 1 tablespoon of

cheese.

 

TIP: The basic marinara sauce in this recipe can he enhanced in many

ways. Add sliced mushrooms, bell peppers, frozen artichoke hearts,

broccoli or cauliflower florets, or sliced zucchini to create a new pasta

sauce. The sauce keeps, refrigerated, for a couple of days, or you can

freeze it for up to 6 months in quantities suitable for your family's meals.

 

Serving size: 2 cups pasta, 1 cup sauce. Calories: 465, Fat: 3.7g,

Cholesterol: 3.9 mg, Carbohydrate: 95.9 mg, Protein: 21.3 g, Sod urn: 702.9 mg.

 

 

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