CHUNKY GARDEN VEGETABLE SPAGHETTI SAUCE
Steps:
- In a large saucepan or medium stock pot, heat olive oil over medium heat for two minutes. Add in the onion, garlic, carrots, green pepper, and summer squash. Cook until onions turn translucent and vegetables start to soften, about 5-8 minutes, stirring occasionally.
- Increase temperature to medium-high. Add tomatoes and spices. Stir to combine. Bring mixture to a boil stirring occasionally. When sauce reaches a boil, reduce heat to medium-low and allow to simmer for 2 to 2 1/2 hours. The longer you let it simmer the fewer chunks there will be. Stir occasionally to prevent any sticking to the bottom of the pan.
- Remove from heat.
- Use sauce immediately or allow to cool completely before transferring sauce to freezer safe containers. Keep a container in the refrigerator for up to two weeks if you want to use the sauce shortly. Store the rest in the freezer.
Nutrition Facts : Calories 58 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 363 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
VEGETABLE GARDEN PASTA
Vegetable Garden Pasta uses fresh, in-season produce for maximum flavor! This simple vegetarian dish is healthy and adaptable.
Provided by Amy Rains
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Begin by preparing your pasta according to package directions.
- For the sauce: Cut your cherry tomatoes in half, or vine ripened tomatoes in quarters. Heat up a skillet to medium, add 3 tbsp olive oil, garlic, and tomatoes. Cover and cook on medium low heat for about 20 minutes, stirring occasionally. Add in pinches of salt along the way.
- For the vegetables: Heat up a seperate large skillet on medium high heat. Add remaining olive oil and all veggies. Reduce heat to medium and continue to cook until veggies are cooked and soft, sprinkle with salt.
- In a large dish, combine pasta, tomato sauce, and veggies and mix well. Add in fresh basil, crushed red pepper, and any other fresh herbs.
- If using cheese, place the pasta mix into a 9x13 inch pan. Sprinkle with mozzarella and bake for about 10 minutes (or until cheese is melted and slightly golden) at 400 degrees.
Nutrition Facts : Calories 457 kcal, Carbohydrate 66 g, Protein 15 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 86 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
GARDEN VEGETABLE TOMATO SAUCE
I make this vegetable tomato sauce regularly and store containers of it in my freezer. It's a tasty substitute for regular pasta sauce, and the extra vegetables make it healthier. I also use it when I make pizza. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 16 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Place the first 6 ingredients in a roasting pan; toss with oil, garlic and seasonings. Roast until tender, 50-60 minutes, stirring occasionally. Cool slightly., Transfer half of the vegetables to a food processor; add 1 can of tomatoes. Process until smooth; remove to a 6-qt. stockpot. Repeat with remaining roasted vegetables and tomatoes., Add wine to sauce; bring to a boil. Simmer, uncovered, 10 minutes to allow flavors to blend, stirring occasionally., Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts : Calories 81 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
GARDEN VEGETABLE SPAGHETTI
A bounty from the garden--peas, carrots, onion, garlic, zucchini, tomatoes and basil--makes a delicious pasta topping.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and drain spaghetti as directed on package.
- While spaghetti is cooking, heat oil in 10-inch skillet over medium-high heat. Cook carrots, onion, zucchini and garlic in oil, stirring frequently, until vegetables are crisp-tender.
- Stir in remaining ingredients except cheese; cook until hot. Serve vegetable mixture over spaghetti. Sprinkle with cheese.
Nutrition Facts : Calories 420, Carbohydrate 70 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 430 mg
VEGETARIAN SPAGHETTI SAUCE
"I turned to soy crumbles when I was trying to reduce the fat and carbs from traditional marinara," explains Green Lake, Wisconsin's Thomas Licking. The result was this stick-to-your-ribs sauce that's so hearty, no one will miss the meat.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan coated with cooking spray, cook onion and garlic in oil for 2 minutes. Add mushrooms; cook 3-4 minutes longer or until vegetables are tender. , Stir in the tomatoes, tomato paste, chives, Italian seasoning, salt and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in vegetarian meat crumbles; cook for 3-5 minutes or until heated through. Serve over pasta if desired.
Nutrition Facts : Calories 106 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 562mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
VEGETABLE SPAGHETTI SAUCE
This is a delicious, hearty, meatless spaghetti sauce. I like to add garden fresh vegetables to the sauce. I have used spaghetti sauce which I've purchased from Aldi's, (2-26 oz. jars of Mama Cozzi Traditional Premium Spaghetii Sauce), as well as, sauce which I've purchased from Sam's Club (2-32 oz. jars Classico Tomato & Basil Pasta Sauce), and both tasted great! If you choose to add the red pepper flakes, I have found the 1/2 teaspoon does make the sauce a bit spicy, so if you prefer your sauce less spicy, you may want to add less, or omit it all together.
Provided by Cindi M Bauer
Categories Sauces
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a Dutch oven, over medium to medium-high heat, add the vegetable oil.
- Add the onion, carrots, zucchini, and red pepper flakes.
- Saute/cook vegetables for 4 minutes; stirring often.
- Then add the green bell peppers, and cook for 3 minutes more; stirring often.
- Add both jars of the spaghetti sauce, and the canned mushrooms, and stir.
- When sauce starts to come to a boil, within a few minutes, lower heat to a simmer, then cover, and simmer the vegetable/spaghetti sauce for 15 minutes.
- Serve sauce over cooked spaghetti, and top with grated Parmesan cheese.
- *Note: 10/19/09 Today I made this sauce, but with a few modifications. Instead of adding canned mushrooms, I sautéed 8-ounces of fresh, sliced, mushrooms, in a seperate skillet along with 1-1/2 to 2 tablespoons of butter. I cooked the mushrooms over a medium-high heat for about 6-7 minutes. I also cut the zucchini and bell peppers into 3/4-inch pieces. I sauted the zucchini along with the carrots and onion, for 7 minutes, and after I added the bell peppers, I then added a 3/4 teaspoon of the red pepper flakes, and I sauted the entire vegetables for 6 to 8 minutes more. Finally I added the cooked mushrooms, the 2 jars of pasta sauce, and I threw in a pound of already cooked Italian meatballs, and simmered the sauce with the meatballs, while I cooked the spaghetti. This made a large pot full (to feed more than 6 people), and the sauce was nice and thick.
Nutrition Facts : Calories 144.9, Fat 6.4, SaturatedFat 1.2, Cholesterol 2, Sodium 427, Carbohydrate 19.5, Fiber 4.3, Sugar 12.3, Protein 3.4
GARDEN SPAGHETTI SAUCE
A friend of mine gave me this recipe and I have changed it some to my liking. I make a batch of it and freeze it in serving size containers.
Provided by Shar-on
Categories Sauces
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions, celery and green peppers.
- Mix tog the vinegar, sugar and tomato paste, add all the spices to this mix.
- Add this mixture with the tomatoes to sauted vegetables and stir to mix.
- Simmer for about 30 minutes or until mixture is thick, stirring to keep from burning.
- Cool slightly.
- Add about 2 cups at a time into a blender to puree to make a smooth sauce.
- Now it is ready to serve or freeze in serving size portions.
Nutrition Facts : Calories 82.2, Fat 0.3, SaturatedFat 0.1, Sodium 390.5, Carbohydrate 18.8, Fiber 2.7, Sugar 13.7, Protein 2
HEARTY GARDEN SPAGHETTI
My husband and I wanted a pleasing dish that didn't leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. -Wanda Quist, Loveland, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven coated with cooking spray, cook beef, onion and red pepper over medium-high heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles; drain., Add zucchini and mushrooms; cook 3-5 minutes longer or until tender. Stir in tomato sauce and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Meanwhile, cook spaghetti according to package directions., Serve spaghetti with sauce and, if desired, cheese.
Nutrition Facts : Calories 432 calories, Fat 11g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 649mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
VEGETABLE SPAGHETTI SAUCE
Looking for a classic Italian accompaniment? Then check out this slow cooked spaghetti sauce made with vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10h20m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oil in 10-inch skillet over medium-high heat. Cook onions and carrots in oil 3 to 4 minutes, stirring frequently, until crisp-tender. Stir in mushrooms and bell peppers.
- Spoon vegetables into 4- to 6-quart slow cooker. Stir in remaining ingredients except spaghetti and cheese.
- Cover and cook on low heat setting 8 to 10 hours.
- Cook and drain spaghetti as directed on package. Serve sauce over spaghetti. Sprinkle with cheese.
Nutrition Facts : Calories 330, Carbohydrate 69 g, Cholesterol 0 mg, Fiber 7 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1100 mg
VEGGIE GARDEN SPAGHETTI SAUCE
Make and share this Veggie Garden Spaghetti Sauce recipe from Food.com.
Provided by Kimberlily
Categories Sauces
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat, saute garlic & onions in olive oil until onions go clear.
- Add ground beef and cook until beef has browned. Drain off any extra fat.
- Add chopped zuchini, and cook until it begins to soften.
- Drain extra liquid from stewed tomatoes. Puree until smooth.
- Add tomato paste, and puree until well blended.
- Add tomato blend to beef mixture.
- Add herbs and sugar. Simmer on low heat for at least 30 minutes, and serve over pasta, with parmesan or romano cheese.
Nutrition Facts : Calories 298.4, Fat 13.1, SaturatedFat 4.9, Cholesterol 73.7, Sodium 968.3, Carbohydrate 20.4, Fiber 4.7, Sugar 12.1, Protein 26.8
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