Search thousands of recipes reviewed by home cooks like you.

Whole Wheat Pasta Marinara

  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Emily Priddy

Emily Priddy

This is a fat-free, sugar-free variation on a recipe I use a lot. If you're not hell-bent on making it totally fat-free, I recommend cooking the onions and mushrooms and garlic in olive oil. Serve with fat-free Parmesan cheese and, if desired, hot sauce.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 476 kcal
  • 24%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 101.4g
  • 33%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Drain diced tomatoes, reserving 2 tablespoons of the liquid. Microwave onion, garlic and mushrooms, and reserved liquid in a large, loosely covered dish for 2 to 3 minutes until onions are clear.
  3. Add tomato sauce, Italian seasoning and tomatoes to onion mixture and microwave 5 to 6 minutes more or until heated through. Pour over cooked pasta.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Similar recipes