Carrots with Tomatoes and Macaroni

1 tablespoon olive oil
1 onion (small
chopped)
4 plum tomatoes (chopped)
1/2 cup tomato juice
low-sodium (from a can)
6 carrots (large
peeled and sliced)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 tablespoons fresh parsley (chopped
or 1 teaspoon dried)
1 teaspoon butter
1 cup elbow macaroni
cooked

Wash hands with soap and water.
In a saucepan, cook the onion in the oil until soft but not brown. Add the tomatoes, carrots, salt, pepper, and sugar.
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.
Stir in the parsley. Mix the butter with the cooked elbows. Stir in the carrot mixture and serve.

University of Rhode Island Cooperative Extension
Expanded Food and Nutrition Education Program