Are you always trying to get your toddler to eat vegetables? This vegetable pasta sauce is sure to get not only the little ones, but even grown-ups all excited about dinner. To make the sauce, you will need:
One yellow bell pepper chopped.
Two tomatoes, seeds removed, chopped.
Half of a large yellow onion, chopped.
One carrot, chopped.
One tbsp garlic powder.
One tsp fresh, ground pepper.
Two tbsp tomato ketchup.
One tsp of dried basil and oregano each.
Salt to taste and a pinch of sugar.
Two tbsp of olive oil/canola oil to saute.
Cook about two cups of whole wheat pasta and set aside. Reserve the water in which the pasta was cooked to add to the sauce. I normally add a dash of salt and olive oil to the water when I cook the pasta.
In a pan, heat the oil and add the chopped onions. Once the onions turn translucent or are golden-brown, add the garlic powder and black pepper. Saute for about 30 seconds, then add the chopped carrot and the bell pepper. Let the vegetables cook in the oil for about two minutes. Now add the chopped tomatoes, stir, cover and cook for another two minutes. The tomatoes should begin to cook. Lift the cover, add the basil and oregano. Stir thoroughly and add the ketchup. At this point you also want to add about 1/2 cup of the water in which you cooked the pasta. Cover and cook until the vegetables are cooked. Now add the salt and sugar. Cool, blend the sauce and transfer it again to the saucepan. Warm up this sauce and add the cooked pasta. Stir, serve hot!
You can add shredded cheese on top as an option. I prefer this pasta without cheese! A salad on the side and you have a meal. Scale up the ingredients for more servings. This recipe should suffice for a family of three, two grown-ups and a toddler if you have a side dish.
Enjoy.
One yellow bell pepper chopped.
Two tomatoes, seeds removed, chopped.
Half of a large yellow onion, chopped.
One carrot, chopped.
One tbsp garlic powder.
One tsp fresh, ground pepper.
Two tbsp tomato ketchup.
One tsp of dried basil and oregano each.
Salt to taste and a pinch of sugar.
Two tbsp of olive oil/canola oil to saute.
Cook about two cups of whole wheat pasta and set aside. Reserve the water in which the pasta was cooked to add to the sauce. I normally add a dash of salt and olive oil to the water when I cook the pasta.
In a pan, heat the oil and add the chopped onions. Once the onions turn translucent or are golden-brown, add the garlic powder and black pepper. Saute for about 30 seconds, then add the chopped carrot and the bell pepper. Let the vegetables cook in the oil for about two minutes. Now add the chopped tomatoes, stir, cover and cook for another two minutes. The tomatoes should begin to cook. Lift the cover, add the basil and oregano. Stir thoroughly and add the ketchup. At this point you also want to add about 1/2 cup of the water in which you cooked the pasta. Cover and cook until the vegetables are cooked. Now add the salt and sugar. Cool, blend the sauce and transfer it again to the saucepan. Warm up this sauce and add the cooked pasta. Stir, serve hot!
You can add shredded cheese on top as an option. I prefer this pasta without cheese! A salad on the side and you have a meal. Scale up the ingredients for more servings. This recipe should suffice for a family of three, two grown-ups and a toddler if you have a side dish.
Enjoy.
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