Dr. Ali's Pasta Sauce and 'Noodles'

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 2 T olive oil
  • 5 cloves garlic, chopped
  • 4 cups mushrooms, sliced
  • 6 cups fresh spinach
  • 6 tomatoes cut into cubes
  • 1 can crushed tomatoes, no salt added
  • 20 kalamata olives
  • 1/2 cup vegetable stock
  • 1 can tomato paste
  • 1/2 cup fresh basil, chopped
  • 1/4 cup fresh oregano, chopped
  • 1/4 cup fresh thyme, chopped
  • 1 tsp pepper
  • 1 cup low-fat ricotta cheese


In a large sauce pan, saute garlic in olive oil. Add mushrooms and spinach and saute until well done. Mix in chopped and crushed tomatoes, olives and vegetable stock. Cover the pot. Simmer on low heat until the vegetables are well done and in a sauce consistency.

Stir in tomato paste. Add fresh herbs and pepper, remove from heat.

Fold in ricotta cheese.

Nutritional analysis (per serving, without turkey)
Calories = 136.5
Fat = 8.3 grams
Carbohydrate = 10.8 grams
Protein = 6.5 grams
Fibre = 2.6 grams


  • 1 large spaghetti squash cut in half, seeds removed
  • Olive oil in a spray bottle
  • Salt and pepper to taste

Preheat oven to 375 degrees.

Put each half of the squash on a cookie sheet with the inside facing up. Spray with olive oil. Sprinkle with salt and pepper.

Bake for 40 minutes until the squash is tender and soft.

Remove squash from oven and let cool slightly. Using a spoon, scrape the squash from the skin and place in a serving bowl. Top the spaghetti with sauce and serve with parmesan cheese.

Nutritional analysis (per serving)
Calories = 31
Fat = 0.6 grams
Carbohydrate = 7 grams
Protein = 0.6 grams
Fibre = 0 grams

The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Sell This House
Fix This Yard
Hiring America
Children's Programming
The Chew
Military Makeover
The Balancing Act