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Carrot and Tomato Pasta
Source: Food Stamp Nutrition Connection

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

Prep Time: 10 minutes
Cook Time: 15 minutes
Difficulty: Easy

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
1 Fat , 3 Vegetables , 1 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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1 tbsp  olive oil
1 each  small onions
4 each  fresh plum tomatoes
0 1/2 cup  tomato juice
6 each  Carrots, fresh, large, 7 1/4" - 8 1/2" long
0 1/4 tsp  salt
0 1/4 tsp  black pepper
0 1/4 tsp  sugar
2 tbsp  chopped 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.

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