Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
113
Calories
6g
Protein
1g
Fat
24g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup diced red onion
- 1 cup diced celery
- 1 cup diced zucchini
- 1 cup diced mushrooms
- 4 cup peeled, diced tomatos (about
- 8 medium)
- 1 cup tomato juice
- 2 tbsp tomato paste
- 2 tbsp chopped fresh basil
- 1 tbsp chopped fresh oregano
- 1 tbsp minced garlic
- =
Directions
1
Dice onion, celery, zucchini, and mushrooms into ½" chunks. Saute in basalmic vinegar, about 5 minutes. Add tomatos; blend in tomato juice, tomato paste, herbs, and garlic. Simmer for 20 minutes, or until sauce is reduced by 1/Serve over pasta. 2, 1994
Recipe sourced from
fandom