Print
Email
Add a photoServings: 24
Ingredients
- 5 c. minced onions
- 1 Tbsp. chopped garlic
- 1/4 c. extra virgin olive oil
- 7 lb tomatoes, whole
- 2 quart zucchini, cubed
- 1 quart corn kernels
- 1 Tbsp. salt
- 1 tsp red pepper flakes, crushed
- 2 Tbsp. sugar
- 1Â 1/3 c. minced fresh basil
- 3 lb cooked pasta, rotelli
Directions
- Pantry: Four 28-ounce cans of whole tomatoes. Sauteeonions in oil in a large skillet over medium high heat till softened. Stir in canned tomatoes in their liquid and remaining ingredients, except basil and pasta. Cook 10-15 min, stirring occasionally, till thickened. Stir in basil and serve over pasta.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 24 servings | |
| Calories 290 | |
| Calories from Fat 31 | 11% |
| Total Fat 3.57g | 4% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 306mg | 13% |
| Potassium 607mg | 17% |
| Total Carbs 55.89g | 15% |
| Dietary Fiber 4.6g | 15% |
| Sugars 8.26g | 6% |
| Protein 9.8g | 16% |
