Source: Food Stamp Nutrition Connection

Sauteed carrots, tomatoes, and onions mixed with elbow macaroni.

Servings

1 tbsp olive oil
1 small onions , chopped
4 fresh plum tomatoes , canned; chopped
0.5 cup tomato juice
6 Carrots, fresh, large, 7 1/4" - 8 1/2" long , peeled and sliced
0.25 tsp salt
0.25 tsp black pepper
0.25 tsp sugar
2 tbsp chopped parsley (or 1 tsp dried parsley)
1 tsp unsalted butter
1 cup Pasta, macaroni, enriched, cooked

1 In a saucepan, sauté the onion in the oil until soft but not brown. Add the tomatoes, carrots, salt, pepper, and sugar.
2 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.
3 Stir in the parsley. Mix the butter with the cooked macaroni. Stir in the carrot mixture and serve.