Spaghetti with Roasted Vegetable Pasta Sauce


5 plum tomatoes, cut in half

½ onion, cut into chunks

1 sweet red pepper, cut into chunks

2 cloves garlic

1 teaspoon dried oregano

¼ teaspoon salt

Black pepper to taste

1 tablespoon olive oil

2 tablespoons chopped fresh basil

1 (12 ounce) box whole-wheat spaghetti

Parmesan cheese for topping (optional)


Calories/Serving 363

One serving provides approximately:  14 g Protein, 72 g Carbohydrates, 12 g Fiber, 5 g Fat  (1 g saturated), 0 mg Cholesterol, 80 mcg Folate, 3.5 mg Iron, 159 mg Sodium

Spaghetti with Roasted Vegetable Pasta Sauce


Preheat oven to 375°.

Place tomato, onion, pepper and garlic on baking sheet, sprinkle with oregano, salt and pepper.

Drizzle with olive oil and mix.

Roast, uncovered, about 45 minutes until tender and beginning to brown.

Place roasted vegetable mixture and fresh basil in food processor or blender.  Blend until smooth.

Bring large pot of water to boil.  Add spaghetti and cook according to package directions.  Drain.

Serve topped with warmed sauce.  Sprinkle with additional Parmesan cheese if desired.