Recipe: Spaghetti With Fresh Tomato Sauce and Roasted Vegetables

Make your own homemade tomato sauce

This recipe includes steps to make your own tomato sauce, whether to use with the other ingredients listed or for other dishes as well. Use your own garden tomatoes or canned roma tomatoes for a tasty dish including roasted mushrooms, broccoli and peppers.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

Tomato sauce
Olive oil cooking spray
2 garlic cloves, minced
1 small carrot, minced
1 shallot, minced
4 cups peeled, seeded, and diced ripe tomatoes or one 28-ounce can no-salt-added diced tomatoes, drained
1/4 cup dry red wine
1 1/2 tablespoons balsamic vinegar
1/4 teaspoon crushed red pepper flakes, optional
1/4 cup chopped fresh basil

1/2 pound while wheat spaghetti
3/4 pound broccoli florets and stalks, peeled and cut into bite-size pieces
2 portabella mushrooms, halved and thinly sliced
1 red, yellow or orange bell pepper, seeded and coarsely chopped
1 1/2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
Freshly grated pepper
2 tablespoons freshly grated Parmesan cheese

Directions

  1. Preheat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
  2. To make the sauce, coat a large pot with cooking spray and saute the garlic, carrot and shallot over low heat until they begin to wilt, about 5 minutes. Stir in the tomatoes, wine, vinegar and red pepper flakes (if using). Cover and simmer slowly for 30 minutes
  3. Stir in the basil and simmer for 10 minutes more. (To make smoother sauce, cool and process in batches in either a blender or food processor.) Set aside.
  4. Place the broccoli, mushrooms and bell pepper on the prepared pan. Toss with oil and vinegar. Roast about 10 minutes until crisp or done to your taste. Sprinkle with pepper.
  5. Cook the pasta according to package directions. Drain.
  6. In a large serving bowl, toss the pasta with 2 cups tomato sauce. Top with the roasted vegetables and sprinkle with Parmesan cheese.

Nutrition information

Makes 4 servings.

Advertising Policy

Each serving contains:

Calories 363
Total fat 4g
Protein 15g
Carbohydrate 71g
Dietary fiber 4g
Cholesterol 0mg
Sodium 100mg
Potassium 93mg

Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

Advertising Policy
Advertising Policy