A spaghetti sauce recipe with lots of fresh vegetables

Loaded with fresh vegetables, this is sure to become one of your favorite spaghetti sauce recipes.

This spaghetti sauce recipe is ideal for making in the summer when your garden is giving you more peppers and zucchini than you can use. Or when you can visit your local farmer’s market to pick the freshest produce around.

But this spaghetti sauce recipe is also great for the winter, because it makes the house smell warm and comforting. Even better: This spaghetti sauce is packed with antioxidant-rich vegetables, is low in fat and is super low in calories.

Be sure to make a double batch of this spaghetti sauce and freeze it or use the leftover sauce for lasagna, manicotti or stuffed shells.

It’s best to use regular carrots for this sauce, rather than the pre-packaged baby carrots. Regular carrots tend to soften faster and taste sweeter than the baby carrots.

Serve this homemade spaghetti sauce over spaghetti, fettuccine or angel hair pasta with homemade Italian bread, broccoli with garlic and pine nuts, and low-fat cannolis for dessert.

Homemade Spaghetti Sauce with Vegetables

  • 2 Tbsp. extra virgin olive oil
  • 1 medium onion, diced
  • 2-3 cloves, garlic, minced
  • 1 yellow pepper, diced
  • 1 red pepper, diced
  • 2 large carrots, diced finely
  • 1 large zucchini, diced
  • 8 oz. cremini mushrooms, sliced
  • 1 28 oz. can San Marsano crushed tomatoes
  • 1/4 cup fresh oregano, minced (or 1 Tbsp. dried oregano)
  • 1/4 cup fresh basil, minced (or 1 Tbsp. dried basil)
  • 1/4 cup fresh parsley, minced
  • kosher salt and pepper to taste

Heat the olive oil in a dutch oven over medium heat. Add the onions and cook until softened, about 2-3 minutes. Add the garlic, peppers and carrots, and cook until vegetables are softened, about 5 minutes. Stir frequently to keep the garlic from burning. Add the zuchini and mushrooms and cook another 3 minutes. Add the tomatoes and bring to a boil. Then reduce heat to low and allow the sauce to simmer about 20-30 minutes, stirring occasionally. Add the herbs, salt and pepper. Cook another five minutes so the flavors can meld.

Serve the spaghetti sauce over your favorite pasta topped with grated Parmigiano cheese.

Serves 8.

Per serving: 94 calories, 4 g fat (1 g saturated fat), 0 mg cholesterol, 14 g carbohydrate, 4 g fiber, 3 g protein, 86% vitamin A, 149% vitamin C, 6% calcium, 7% iron

More amazing recipes here: allrecipes.com

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