I have been seriously craving vegetables this pregnancy. I’ve always been a huge vegetable eater, but every meal I eat must be LOADED with them lately. Thankfully, vegetables are healthy, and I am craving them and not sugary foods!
We had some vegetables in our refrigerator that needed to be used before they went bad, so I decided to see how they would work in a pasta sauce.
Pasta with Veggies
Ingredients:
- 1/2 box pasta
- 1 sweet potato
- 2 zucchini
- 24 oz tomato pasta {sauce would work}
- 2 tbs minced garlic
- 2 small carrots
- 3 parsnips
- 1 green bell pepper
- 1/2 yellow bell pepper
- 1/2 red bell pepper
- 1/2 orange bell pepper
- 1/2 onion
- 1 tbs garlic salt
- 1/2 tbs sage
Directions:
- Peel and chop sweet potato, carrots, and parsnips. Put in a crock pot. Chop zucchini, onion, and bell peppers. Put in crock pot with other vegetables.
- Cover vegetables with tomato paste.
- Mix in minced garlic, garlic salt, and sage. Mix ingredients coating all of the vegetables with the paste.
- Cook on low in the crock pot for 8-10 hours.
- When the sauce is almost done, make pasta according to directions on box.
Grade: A+
Comments: This sauce turned out to be amazing! It was so chunky, and the vegetables went so well together. A very small portion was plenty filling. I ended up using leftover sauce on my eggs the next morning.
