Quick Tomato Veggie Pasta
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
In a large non-stick pan, cook onions over medium-high heat until they begin to soften, about 5 minutes.
Add squash and cook 3-5 minutes more. If using mushrooms, add them now.
Once squash starts to become translucent, add garlic, salt, pepper, oregano & basil.
Stir to combine and then add fresh tomatoes.
Cook until the juices from the tomatoes are bubbly.
Add canned tomatoes and let simmer while preparing the noodles according to package directions. Stir occasionally.
When noodles are done cooking, stir ricotta cheese, if using, into sauce.
Drain noodles, combine with sauce, and serve.
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.
Tuesday, August 9, 2011 - 12:06pm