Veggie Packed Spaghetti Sauce

This veggie packed spaghetti is a great way to get in extra servings of vegetables. Feel free to experiment with different vegetables and herbs to mix it up! This sauce can be frozen in individual portions and thawed later for a quick weeknight meal. Great served over whole-wheat pasta!
 

Ingredients

  • 3 medium onions, chopped
  • 1 medium green pepper, chopped
  • 1 medium sweet red pepper, chopped
  • 2 tablespoons olive oil
  • 5 garlic cloves, minced
  • 3 medium zucchini, chopped
  • 3 medium yellow summer squash, chopped
  • 3 medium tomatoes, chopped
  • 1 medium eggplant, peeled and cubed
  • 1/2 pound sliced fresh mushrooms
  • 2 cans (28 ounces each) Italian crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/4 cup minced fresh basil
  • 3 tablespoons minced fresh oregano
  • 2 tablespoons minced fresh rosemary
  • 2 teaspoons Italian seasoning
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  • In a Dutch oven, saute the onions and peppers in oil until tender. Add garlic; cook 1 minute longer. Add the zucchini, summer squash, tomatoes, eggplant and mushrooms; cook and stir for 5 minutes.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1-1/2 to 2 hours or until sauce is thickened.
    Yield: 14 servings (3-1/2 quarts).
Nutritional Facts: 1 cup equals 131 calories, 3 g fat (trace saturated fat), 0 cholesterol, 705 mg sodium, 23 g carbohydrate, 6 g fiber, 5 g protein.
Recipe from http://www.tasteofhome.com
 
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1 Comment

Filed under Nourish the Body

One response to “Veggie Packed Spaghetti Sauce

  1. Pingback: 10 Ways to Increase Your Vegetable Intake | Executive Dining's Nourishment

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