Quick Tomato Veggie Pasta
Ingredients
1 large yellow onion, chopped
1 medium patty pan squash, chopped
4 mushrooms, sliced (optional)
2 cloves garlic, minced
1 tsp sea salt
1 tsp black pepper
1/2 tsp dried oregano
1/4 c fresh basil, chopped
6 fresh tomatoes, any variety (I used long johns from our garden)
28 oz. canned crushed tomatoes (either home-canned or organic)
1/4 c ricotta cheese (optional)
1 lb. whole wheat rotelle (spiral) noodles
Preparation
1
In a large non-stick pan, cook onions over medium-high heat until they begin to soften, about 5 minutes.
2
Add squash and cook 3-5 minutes more. If using mushrooms, add them now.
3
Once squash starts to become translucent, add garlic, salt, pepper, oregano & basil.
4
Stir to combine and then add fresh tomatoes.
5
Cook until the juices from the tomatoes are bubbly.
6
Add canned tomatoes and let simmer while preparing the noodles according to package directions. Stir occasionally.
7
When noodles are done cooking, stir ricotta cheese, if using, into sauce.
8
Drain noodles, combine with sauce, and serve.
Tools
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About
This sauce is quick and easy! You can use any number of garden veggies to substitute (or add to) for the squash: eggplant, peppers, zucchini, greens, etc. Great for a healthy weeknight meal.
Yield:
Serves 6-8
Added:
Tuesday, August 9, 2011 - 12:06pm
