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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Carrot and Tomato Pasta

Source: Food Stamp Nutrition Connection

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

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	164.2

Total Carbs	26.9 g

Dietary Fiber	5.0 g

Sugars	8.8 g

Total Fat	5.1 g

Saturated Fat	1.2 g

Unsaturated Fat	0.7 g

Potassium	544.4 mg

Protein	4.1 g

Sodium	310.3 mg

Dietary Exchanges 5.1 Fat, 2.5 Vegetables, 0.0 Other Carbs, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 1.0
1 each small onions 4.0
4 each fresh plum tomatoes 0.5
0 1/2 cup tomato juice 6.0
6 each Carrots, fresh, large, 7 1/4" - 8 1/2" long 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 0.25
0 1/4 tsp sugar 2.0
2 tbsp chopped parsley 1.0
1 tsp unsalted butter 1.0
1 cup Pasta, macaroni, enriched, cooked

Directions

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