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Garden Tomato Sauce and Pasta

Low Fat Recipe

Use your microwave to quickly cook up the first 7 ingredients then add tomatoes, oregano, basil, pepper, tomato paste, bay leaf, soy sauce, honey, dry red wine and finally, your hot cooked pasta.


1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped carrots
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 tablespoon olive oil
1 cup peeled and diced tomatoes
1 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/8 teaspoon black pepper
1 6-oz. can tomato paste
1 bay leaf
1-1/2 teaspoon reduced sodium soy sauce
1/2 teaspoon honey
2 tablespoons dry red wine
4 cups hot cooked pasta (cooked without salt or fat)

Recipe Directions

Garden tomato with spaghetti on a fork

Combine first seven ingredients in a 2-quart glass measure. Cover with heavy-duty plastic wrap, turning back one corner to vent. Microwave at high for three to four minutes or until vegetables are tender; stir every minute. Add tomatoes, oregano, basil, pepper, tomato paste, bay leaf, soy sauce, honey, and red wine to vegetable mixture; stir well.

Microwave, uncovered, on high for 11 to 12 minutes or until pasta sauce reaches desired consistency. Remove bay leaf. Spoon sauce over pasta, and serve immediately.

Nutrition Information

Yield:  8 servings
Serving Size:  1/2-cup pasta with 1/4-cup garden tomato sauce
Calories: 114; Fat: 2.3g; Carbohydrate: 21g; Cholesterol: 0mg; Sodium: 61; Protein: 3.5g

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