Garden Marinara Sauce with Spaghetti Recipe

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This marinara is chock full of veggies, and served atop whole grain spaghetti noodles, makes a guilt-free pasta entrée. Use the last of summer’s garden tomatoes, or use canned if time is short. It fills your whole home with a wonderful Italian aroma as it cooks!

Prep time:
Cook time:
Servings: 8


Cost per serving $1.16 view details
  • 1/4 cup olive oil
  • 2 cups chopped onion (2 large)
  • 1 cup diced green bell pepper
  • 1/2 cup carrots chopped coarsely
  • 1/2 cup sliced celery
  • 4 to 6 cloves garlic, minced
  • 4 cups chopped peeled tomatoes (28 ounces, or use equivalent amount of canned diced, undrained)
  • 1 6-ounce can tomato paste
  • 1/4 cup snipped fresh basil (or 2 teaspoons dried)
  • 1/4 cup snipped fresh parsley (or 2 teaspoons)
  • 2 tablespoons snipped fresh oregano (or 1 teaspoon dried oregano crushed leaf)
  • 1 tablespoon snipped fresh thyme (or 1/2 teaspoon dried thyme, crushed leaf)
  • 1 teaspoon sugar
  • 1 / 2 cup water
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces dried whole grain spaghetti or linguine
  • Fresh grated Parmesan cheese for garnish (optional)


  1. In large pot such as a Dutch oven heat oil. Cook onion, bell pepper, carrot, celery and garlic til tender, about 8 minutes. Stir in mushrooms, tomatoes, tomato paste, basil, parsley, oregano, thyme, sugar, water, salt and pepper.
  2. Bring to boiling, reduce heat. Cover and simmer 30 minutes, stirring occasionally. If necessary, uncover and simmer 10-15 minutes more or to desired consistency, stirring occasionally.
  3. Meanwhile cook spaghetti according to package directions to al dente stage. Drain well; serve with sauce and Parmesan cheese (optional).


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Nutrition Facts

Amount Per Serving %DV
Serving Size 268g
Recipe makes 8 servings
Calories 121  
Calories from Fat 64 53%
Total Fat 7.21g 9%
Saturated Fat 1.03g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 479mg 20%
Potassium 559mg 16%
Total Carbs 13.91g 4%
Dietary Fiber 3.5g 12%
Sugars 7.66g 5%
Protein 2.54g 4%
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  • ShaleeDP
    September 20, 2016
    This is a nice recipe that i could use. Thanks.

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