Spaghetti Sauce Ww Core
Transform your pasta night with this vibrant and healthy Spaghetti Sauce WW Core recipe, a Weight Watchers-friendly dish that’s as wholesome as it is flavorful. Featuring a medley of fresh vegetables, including finely chopped onion, carrot, and celery, this sauce is simmered to perfection with crushed tomatoes, tomato paste, and a delightful blend of dried herbs like oregano and basil. A touch of olive oil adds richness, while optional red pepper flakes give a gentle kick for spice lovers. This low-fat, no-sugar-added sauce is ideal for pairing with whole-grain pasta or zoodles, making it a versatile and guilt-free option for your family dinner. With just 15 minutes of prep and 30 minutes of cooking, this recipe delivers bold flavors with minimal effort! Garnish with fresh parsley for a pop of color and extra freshness. Perfect for those seeking a healthy spaghetti sauce recipe that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 1 teaspoon olive oil
- 3 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 1 medium carrot, finely grated
- 1 medium celery stalk, finely chopped
- 28 ounces crushed tomatoes (no added sugar)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon red pepper flakes (optional)
- 1 piece bay leaf
- 0.5 cup low-sodium vegetable broth (or water)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat a large skillet or saucepan over medium heat. Add the olive oil and allow it to warm up for a few seconds.
Add the minced garlic and chopped onion to the pan. Sauté for 2-3 minutes, stirring occasionally, until the onions are translucent and fragrant.
Stir in the grated carrot and chopped celery. Cook for another 3-4 minutes, stirring frequently, until the vegetables soften slightly.
Add the crushed tomatoes, tomato paste, and vegetable broth (or water) to the pan. Stir well to combine.
Mix in the dried oregano, dried basil, red pepper flakes (if using), bay leaf, salt, and black pepper. Stir thoroughly to evenly distribute the seasonings.
Reduce the heat to low, cover the pan with a lid, and let the sauce simmer for 20-25 minutes, stirring occasionally to prevent sticking or burning.
Taste the sauce and adjust seasonings if necessary. Remove the bay leaf before serving.
Serve the spaghetti sauce over cooked whole-grain pasta or zoodles, and garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1462 mg | 64% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 36.6 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2562 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
