I know, you don’t have time to create a healthy, nutrient-dense dinner every night. A healthy lunch? Forget it. Instead of stressing each night, make this Vegetable Pasta Sauce on Sunday and Wednesday, then use it as a sauce on anything from pasta, spaghetti squash, even just on turkey meatballs. It’s filled with farmer’s market fare- whatever is fresh, in season, and in your refrigerator at the moment. Love this recipe!
This Vegetable Pasta Sauce RECIPE:
Olive Oil Spray
Onion (1 onion sliced)
Garlic (3 cloves diced or smashed)
Kale (1 bunch torn or thick chopped)
Zucchini (1 zucchini sliced)
Broccoli (2 bunches broken up, including stem)
Mushrooms (handful sliced)
Red Swiss Chard Ribs (a bunch of thin sliced ribs- the stems)
Bottled Pasta Sauce (about 1 cup)
Cinnamon Powder (3 shakes)
White Pepper (3 shakes)
Sea Salt (1 tsp)
Red Pepper Flakes (3 shakes)
Use olive oil spray to moisten the pan on low-medium heat
Add sliced onions
Saute until caramelized and light brown (brings out the sweetness of the onion)
Add diced garlic
Add all of the other veggies, plus a little bit of water or chicken stock to hold in the moisture. Salt, Pepper, Red Pepper Flakes.
Turn down the heat to LOW. Put the top on and let stew 20 minutes
Open the top and stir in the pasta sauce.
Cover 10 minutes.
Stir in the cinnamon.
Turn off the heat. Cover 5 minutes
Next time, try other veggies! This one is a definite winner though!