Tomato Sauce with Sautéed Summer Vegetables
Rustling up a simple pasta sauce is another option for making use of leftover veggies from our Creamy Spicy (or not) Polenta with Summer Vegetables recipe. Whether using canned, frozen, or storebought tomatoes, this recipe is quick, wholesome, and delicious. You may even use a good-quality store-bought sauce in a jar if you prefer. Remember that the spices are already incorporated in the sauteed vegetables, so whether or not you want to add a pinch more basil or include a pinch of oregano is a matter of personal taste. By the time your pasta is cooked, the veggie sauce should be ready to spoon on top.
- 2 cups tomato sauce
- 2 cups Sautéed Summer Vegetables
- Basil to taste (Optional)
- Oregano to taste (Optional)
- 8 oz pasta
- 2 cups baby spinach
Start by putting water on to boil for the pasta. Follow the package instructions and cook pasta until al dente, or a little chewy.
If using canned tomatoes, break up the tomatoes in to small pieces (You may pulse them in a blender to get a nice texture. Don't over-blend!) and place in a large skillet or sauté pan without a lid. Cook on medium high heat, stirring frequently, until much of the water has boiled off and the sauce is the consistency you like. Add a pinch of salt and a little basil and oregano if you like.
If using store-bought sauce, pour into a 2-quart saucepan with a lid and heat on medium heat until hot.
About 2 minutes before your pasta is ready to drain, add the veggies to the tomato sauce. Heat through.
Just before serving fold in the spinach and stir until spinach is wilted
Drain pasta and plate in individual dishes. Toss with veggie sauce.
Sodium: 116mg | Calcium: 164mg | Vitamin C: 98mg | Vitamin A: 5401IU | Sugar: 21g | Fiber: 13g | Potassium: 2085mg | Calories: 574kcal | Saturated Fat: 1g | Fat: 3g | Protein: 23g | Carbohydrates: 119g | Iron: 9mg