You have kids who don’t eat their veggies? Do they love spaghetti? It’s a yes on both of these for me, on some occasions. My kids both love pasta that’s a big YES, and they definitely eat certain veggies a lot & some never. Here’s what works for them to eat the healthiest possible spaghetti sauce & their veggies (mine didn’t realize at all that the sauce was ALL vegetables).
6 Organic Roma tomatoes; minced (as little, or as many as you like, make sauce to store or just for tonight)
4 large cloves of organic garlic; minced
1 medium red organic onion; minced
1 medium yellow organic onion; minced
2 small-medium organic zucchini; chopped (tiny)
1 Cup of chopped organic Spinach (or more, I was afraid my oldest would balk at all the green)
2 Tbsp. organic chopped Basil
2 Tbsp. organic chopped Oregano (I know some people think this is a no-no, but I like it in my sauce)
1 Tbsp. organic chopped Rosemary (you don’t want the rosemary to be overpowering)
3 Tbsp. Organic Extra-Virgin Olive Oil
Salt & Pepper to taste
Now for the easy part:
Dump everything into a saute’ pan, start with Olive Oil & Tomato first, set to low-medium let everything cook down until it’s a sauce, stirring occasionally & tasting along the way to make any changes. Easy sauce, and light color & texture for Summer. (My husband is not a thick sauce fan, which I do make in the Winter, he’ll eat it, but this is what he prefers).
While sauce is cooking down (should take 1/2 hour-1 hour tops depending on temp you cook); Boil your water, cook pasta of your choice. Mine was a non-gmo, gluten-free, nut-free Vegan Corn pasta.
Drain pasta, dump sauce over top, quick easy, healthy Summer meal. Everyone at the table is full & happy.
Cook, eat, enjoy!!
Confession: I am so MAD at myself!!! I DELETED my beautiful photos somehow 😦 😦 So, here is a pretty pic from the internet to show you what it might look like: (sorry)