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Nutrition Facts
Serving Size 1 (265g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 288
Calories from Fat 45		(15%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 364mg		10%
Total Carbohydrate 51.7g		17%
	Dietary Fiber 4.7g	18%
	Sugars 4.9g
Protein 9.6g		19%
detailed view... how is this calculated?

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Spaghetti With Herb Sauce

Recipe #134762 | 45 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Aug 24, 2005

Posted for Zaar World Tour 2005. Made this last night for dinner and was extremely pleased with the results. Very low fat, but I doubt anyone will notice. Herbs and sweet vegetables were wonderful. I used thyme instead of tarragon as I didn't have any tarragon on hand. Very easy to make. Sprinkle with freshly grated parmesan, if desired. From a website featuring Australian recipes. It called for 20 cloves of garlic, but I figured that was a typo.

SERVES 4 (change servings and units)

Ingredients

2-4 garlic cloves, peeled and minced
3 teaspoons olive oil
2 cups vegetable broth
2 tomatoes, chopped
1 onion, chopped
1 red capsicum or green capsicum, chopped (bell pepper)
2 teaspoons dried basil
2 teaspoons dried tarragon
2 teaspoons dried oregano
black pepper, to taste
ground red chili pepper, to taste
4 cups cooked spaghetti or other pastas

Directions

1
Saute garlic in olive oil in large sauce pan over medium heat for 3 minutes.
2
Add broth and simmer for about 15 minutes.
3
Meanwhile, start boiling water for pasta, cook according to instructions on package and drain.
4
Add tomatoes, onion, bell pepper and herbs to broth and simmer for 10 minutes more. Pour sauce over pasta and serve.

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Featured Reviews for This Recipe

From: ~Rita~

On Jun 5, 2007

So favorful and heathy!! Thanks for the goodness. I garnished the dish with fresh herbs!

1 person found this review helpful

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From: Ms*Bindy

On Nov 3, 2005

Wow....I was so surprised by how much I liked this. I am not fond of 'chunks' in my sauces, and debated whether I would just blend the sauce after it simmered, but decided not to. I am so happy I didn't...this was wonderful. I used 2 red tomato, and one low-acid yellow tomato; also did not have the tarragon, so used a little thyme. Also, I sauted the onion and peppers with the garlic for 5 minutes before adding the broth. I served with fiori (wagon wheel) pasta in a bowl. I really liked the broth.

1 person found this review helpful

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From: currybunny

On Oct 30, 2005

Very nice pasta dish. I halved the recipe for the two of us and used about 6 cloves of garlic and sauteed the onion with it before adding the stock. Very quick and easy, and you wouldn't know this was low fat unless you were told - thanks for posting!

1 person found this review helpful

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From: KristinV

On Jun 12, 2009

This was one of those wonderful recipes that you are a little sceptical about as you put it together. I was making it thinking 'This is far to basic to be anything remarkable, tasty sure, but nothing out of this world.' I was SO wrong... I took the first bite of this and everything JUST WORKED and made a simple yet perfectly balanced meal. I used to eat a lot of two minute noodles (Ramen) but got sick of all the preservatives etc. but I can imagine this would be a stellar replacement. Make a batch and keep it in the fridge for the 'just got home' munchies, not to mention an extremely quick and easy meal on those nights you want a break! I also sauted the onions with the garlic but everything else was as per the recipe. Thanks for an amazing recipe Kumquat! Made for ZWT5 Family Picks

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