Serves 4
165 cal · 25 min
Carrots with Tomatoes and Macaroni
Recipe GLPR2710ff728315da
A comforting one-pot pasta dish featuring tender sliced carrots simmered with fresh tomatoes and tomato juice, finished with cooked elbow macaroni and fresh parsley. This simple yet satisfying meal is naturally vegetarian and comes together in about 20 minutes.
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Ingredients
1 tablespoon olive oil
1 small onion, chopped
4 plum tomatoes, chopped
1/2 cup low-sodium canned tomato juice
6 large carrots, peeled and sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 tablespoons fresh parsley, chopped
1 teaspoon butter
1 cup cooked elbow macaroni
Directions
Wash your hands thoroughly with soap and warm water before beginning to prepare this dish.
Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Do not allow the onion to brown.
Add the chopped plum tomatoes, tomato juice, sliced carrots, salt, black pepper, and sugar to the saucepan. Stir well to combine all ingredients.
Cover the saucepan with a lid and reduce the heat to low. Simmer for 5 minutes, allowing the flavors to meld and the carrots to begin softening.
Remove the lid and continue cooking over low heat, stirring frequently, for another 5 minutes or until the carrots are tender and the fresh tomatoes have broken down into a thick sauce consistency.
Stir in the chopped fresh parsley, mixing it evenly throughout the carrot and tomato mixture.
In a separate bowl, toss the cooked elbow macaroni with the butter until the pasta is well coated.
Add the buttered macaroni to the saucepan with the carrot mixture and stir gently until everything is combined. Serve warm.
