Vegetable Pasta Sauce |
Ingredients:
- 1 large can of diced tomatoes (28 oz)
- 1 medium zucchini, halved and sliced
- 3 carrots, diced
- 1 medium yellow squash, halved and sliced
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1 stalk celery, sliced
- 3 cloves garlic chopped
- 2 green onions, chopped
- a bunch of sweet basil, roughly chopped
- 1/2 tsp. sugar
- 2 Tbsp. Extra-Virgin Olive Oil
- salt and pepper to taste
- Prepare the pasta of your choice (I used mini penne) as directed. Meanwhile, chop all vegetables and fresh herbs preparing to make the sauce. Open can of tomatoes and set aside.
- Heat olive oil over low-medium heat in dutch oven and once hot enough add onions, green pepper, celery and garlic. Sautee for about 3-4 minutes. Add zucchini and squash and let cook for about 10 minutes.
- Add tomatoes, carrots, basil, green onions, sugar, salt and pepper. Let simmer on medium-low heat, covered for around 15-20 minutes or until carrot is to desired texture.
- Serve over pasta warm and add parmesan cheese sprinkled on top if desired.
The finished product...
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