Roasted vegetables with my mom’s spaghetti sauce? Divine combination! I made this dish a few weeks ago for a girls dinner and it was really delicious. If you don’t feel like making sauce from scratch, use your favorite jar sauce. That’s not a ghost rising from the pasta bowl, just steam because no one wanted to wait for a picture to start digging in!
1 cup carrots, chopped
2 cups summer vegetables, chopped (squash, eggplant, your choice)
1 clove garlic, minced
2 tbsp. oil
You could do these vegetables in the oven, I decided to do mine on the stove. Heat oil in a dutch oven or sauce pan, add garlic and stir for a few minutes. Add carrots and cook 10 minutes. Add rest of vegetables and let reduce for 15-20 minutes until soft. Add to sauce when finished.
Barbara’s Spaghetti Sauce:
2 cloves garlic, minced
1 onion, diced
1 small can tomato paste
1 green pepper, diced
2 tbsp. oil
1 large can crushed tomatoes
1 large can tomato sauce (Hunts)
2 tbsp. dried oregano (can use fresh, I use fresh in the summer)
Heat oil over medium-high heat; add onion and garlic and cook until onion is translucent. Add green pepper and stir together for 10 minutes. Add crushed tomatoes, tomato sauce, oregano and tomato paste. Reduce heat to low and cook for at least thirty minutes to let flavors come together.
Add roasted vegetables to spaghetti sauce. Add 1/2 cup nutrition yeast to sauce and stir. Let cook over low heat another 10 minutes (at least). Cook 1 lb. whole wheat pasta until al dente. Place pasta in large bowl and cover with sauce. Mangiamo!