Spaghetti three ways
Yield: 4 Servings MMM
Ingredients:
- 2 ts Olive oil
- 1 c Finely chopped onions
- 1 tb Minced garlic
- 1 cn (35 oz) whole tomatoes
- 1 ts Sugar
- 1 ts Salt
- 1/4 ts Ground pepper
- 1/4 ts Oregano
- 1 ds Thyme
- 1 lb Spaghetti cooked MMMMM--------------------SAUSAGE AND PEPPERS-------------------------
- 1/2 lb Sweet italian sausage
- 1 md Green pepper cut in strips
- 1/2 ts Red pepper flakes MMMMM-----------------------RICOTTA TOPPER----------------------------
- 1 c Part skimmed ricotta cheese
- 2 tb Grated parmesan cheese
- 2 tb Chopped fresh parsley
- 1/4 ts Salt
- 1/4 ts Ground pepper
Instructions:
Heat oil in a skillet. Add onions; cover and cook for 5 minutes or until tender. Stir in garlic and cook for 30 seconds. Add tomatoes sugar salt pepper oregano and thyme. Bring to a boil over medium high heat cook uncovered for 20 minutes. Break up tomatoes with a spoon while cooking. Transfer sauce to a bowl Reserving 1/2 cup if making sausage and peppers. Toss remaining sauce with cooked spaghetti. Makes 4 servings - each serving = 515 calories 5 g fat (1 g sat fat) 0 g chol 946 mg sodium 101 mg carbo 17 g protein. Sausage and peppers: Remove sausage from casing. Crumble in a no stick skillet. Add green pepper and red pepper flakes and cook for 12 minutes or until sausage is browned. Drain discarding dripping. Add reserved tomato sauce and stir to mix. Top each serving with sauce. Makes 4 servings - each serving = 655 calories 15 g fat (4 g sat fat) 32 mg chol 1347 mg sodium 103 mg carbo 26 g protein. Ricotta topper: Combine all ingredients in a bowl. Top each serving of spaghetti and sauce with 1/4 of the ricotta topping. Makes 4 servings ~ each serving = 615 calories 10 g fat (4 sat fat) 21 mg chol 1234 mg sodium 104 mg carbo 26 g protein.
