Garden Veggie Spaghetti Sauce
Take a plain sauce and jazz it up with wonderful fresh veggies. Adds lots of flavor and great health benefits, along with the lycopene from the cooked tomatoes in the sauce. Enjoy!
¾ cup diced onions
1 cup diced bell peppers
1 cup portobella mushrooms, cut in bite sized pieces
1 cup diced eggplant
2 tablespoons olive or canola oil
3 cups canned low fat tomato basil pasta sauce
½ cup dry red wine
1 cup chopped fresh spinach
Freshly grated parmesan cheese
Saute first four ingredients in oil in a medium sized sauce pan until softened. Add pasta sauce and wine; cook on low heat for 30 minutes or so until sauce has thickened. Add the fresh spinach and cook for another 5 minutes. Serve over your favorite cooked pasta and sprinkle with parmesan cheese.
The benefit of creating your own sauce by adding fresh ingredients is that you can use the best organic produce so you know you are getting the healthiest whole foods. Cook gently on lower heat to preserve the integrity of the vitamins as much as possible. Enjoy!!!
¾ cup diced onions
1 cup diced bell peppers
1 cup portobella mushrooms, cut in bite sized pieces
1 cup diced eggplant
2 tablespoons olive or canola oil
3 cups canned low fat tomato basil pasta sauce
½ cup dry red wine
1 cup chopped fresh spinach
Freshly grated parmesan cheese
Saute first four ingredients in oil in a medium sized sauce pan until softened. Add pasta sauce and wine; cook on low heat for 30 minutes or so until sauce has thickened. Add the fresh spinach and cook for another 5 minutes. Serve over your favorite cooked pasta and sprinkle with parmesan cheese.
The benefit of creating your own sauce by adding fresh ingredients is that you can use the best organic produce so you know you are getting the healthiest whole foods. Cook gently on lower heat to preserve the integrity of the vitamins as much as possible. Enjoy!!!