Carrot and Tomato Mac

Carrot and Tomato Macaroni

Print Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 1 Tbsps olive oil
  • 1 small onion chopped
  • 4 tomatoes from a can, chopped
  • 1/2 cup tomato juice from a can
  • 6 large carrots peeled, sliced
  • 1/4 tsp. sugar
  • 1 tsp. butter
  • 2 Tbsps. fresh parsley chopped
  • 1 cup elbow macaroni cooked
  • Pinch of black pepper
  • Pinch of salt

Instructions
 

  • Cook macaroni per box instructions.
  • In a saucepan on medium heat, saute onions until soft. Add tomatoes, carrots, salt, pepper, and sugar.
  • Cover and cook on low heat for 5 minutes. Remove cover and continue cooking until tomatoes cook down sauce (5 minutes), stirring often.
  • Mix butter with cooked macaroni , and stir in carrot and tomato mixture.
  • Top with parsley. Serve immediately or store in airtight container or store in airtight container in the refrigerator for up to 2 days.
  • Serve and enjoy!

Notes

You can see more recipes and what produce are in our pantries today in Product Seasonality Resource or click here for other recipes.
  
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Carrots-Go-English.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Carrots-Go-Mandarin.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Carrots-Go-Spanish.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Carrots-Go-Vietnamese.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Onion-Go-English.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Onion-Go-Mandarin.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Onion-Go-Spanish.pdf
https://www.houstonfoodbank.org/wp-content/uploads/2024/04/Onion-Go-Vietnamese.pdf
Keyword pasta, vegetable