Garden Vegetable Sauce
Ingredients
Instructions
- Half squash lengthwise and slice thin.
- Cut asparagus in 1-inch pieces (1 cup).
- Combine in a large saucepan with undrained tomatoes, tomato paste, mint and sugar.
- Bring to boiling and reduce heat.
- Simmer, uncovered, for 5 to 7 minutes, more or less, until squash and asparagus are tender.
- Serve over hot fettuccine pasta.
Nutrition & Diet Analysis (per serving)
103
kcal
5% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).