May 06, 2005

Chunky Vegetable Spaghetti

Chunky Vegetable Spaghetti, strawberry shortcakes, wheat bread sticks

Chunky Vegetable Spaghetti
1 C regular spaghetti sauce (canned or homemade)
2 cloves garlic, minced
1/2 onion, diced
1 small zucchini, diced
2 carrots, diced
3 tomatoes, diced
1 can tomato paste
1 C water
1 T fresh parsley
1 T fresh oregano
Saute onion, garlic, zucchini and carrots until just softened. Add remaining ingredients and simmer until vegetables are tender. Serve over cooked spaghetti noodles.

I love this recipe. It is an easy way to add veggies to my diet. It is quick but tastes better (and is cheaper) than bottled vegetable sauce. When my children were younger, I use to puree the softened vegetables before adding them to the tomato sauce. It still gives a nice flavor but hides the green chunks. I also never peel my vegetables. I just scrub them clean and cook them with the skins. It is easier and probably healthier.

For the wheat bread sticks, I simply substitute whole wheat flour for part of the white flour in my regular roll recipe.

I also tried something different with the strawberry shortcakes. I made them in cupcake papers instead. We each had our own individual shortcake and I froze the leftovers to use in trifle later on.

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