Cómo Hacer Macarrones con Tomate🍝 Riquísimos y que NO se Peguen Nunca | Receta Fácil

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be used for a lighter option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can add a refreshing crunch.

Boil water in a large pot and add a pinch of salt.

Cook macaroni in boiling water until al dente, about 8-10 minutes.

Drain macaroni and set aside.

Heat olive oil in a large skillet over medium heat until shimmering.

Add diced onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add canned tomatoes and vegetable broth to the skillet, stirring to combine.

Season with basil, oregano, salt, black pepper, and red pepper flakes.

Simmer sauce for 10-15 minutes until slightly thickened.

Add chopped zucchini, bell pepper, and carrot to the sauce.

Cook for an additional 5-7 minutes until vegetables are tender.

Combine cooked macaroni with the sauce, stirring to coat evenly.

Serve hot, topped with grated parmesan cheese.

Cooking Techniques

Spice Level:

Allergens