Carrots with Tomatoes and Macaroni

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Makes: 4 servings
Total Cost: $2.28
Serving Cost: $0.57


1 tablespoon
olive oil
1 unit
onion (small, chopped)
4 units
plum tomatoes (chopped, from a can)
1/2 cup
tomato juice (from a can)
6 units
carrot (large, peeled and sliced)
1/4 teaspoon
1/4 teaspoon
black pepper
1/4 teaspoon
2 tablespoons
fresh parsley (chopped, or 1 teaspoon dried)
1 teaspoon
1 cup
elbow macaroni, cooked


1. In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, carrots, salt, pepper and sugar.

2. Cover and cook over low heat for 5 minutes. Remove the cover and cook over low heat, stirring often, for another 5 minutes, or until the carrots are tender and the tomatoes are cooked down to a sauce.

3. Stir in the parsley. Mix the butter with the cooked elbows. Stir in the carrot mixture and serve.

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