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Vegetarian Spaghetti Sauce

This low-sodium recipe gets its flavor from herbs.


2 tablespoons olive oil

2 small onions, chopped

3 cloves garlic, chopped

1 1/4 cups zucchini, sliced

1 tablespoon dried oregano

1 tablespoon dried basil

1 8-ounce can tomato sauce

1 6-ounce ca tomato paste

2 medium tomatoes, chopped

1 cup of water


1. Heat oil in a medium skillet.

2. Sauté onions, garlic and zucchini in oil for 5 minutes on medium heat.

3. Add remaining ingredients and simmer uncovered for 45 minutes.

4. Serve over spaghetti.


Nutritional Information

Calories: 105

Total fat: 5 grams

Saturated fat: 1 gram

Sodium: 479 milligrams (if you use low-sodium tomato paste, the count is 253 milligrams)

Protein: 3 grams

Carbohydrate: 15 grams

Calcium: 49 milligrams

Magnesium: 35 milligrams

Potassium: 686 milligrams

Fiber: 4 grams

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