Wednesday, July 8, 2009

Chunky Veggie Pasta Sauce

The hubby's first comment after seeing the finished sauce: "That looks really hearty." Good to hear about a meatless dish!

This makes enough for 4 to 5 'normal' size servings. What's normal? I don't really know. I just know that we eat two servings the first time I make it. The hubby gets lunch the next day. And enough for a meal for two goes into the freezer. It holds up well in the freezer if you use it within a month or two.


1 yellow onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
1 zucchini, sliced and cut in half
1 (8 ounce) package sliced mushrooms
2 tablespoons olive oil
2 cloves garlic, minced
1 (14 ounce) can diced tomatoes
1 (24 ounce) jar pasta sauce

Sauté first 5 ingredients in olive oil until crisp-tender, about 8 to 10 minutes. Add garlic and continue to sauté for about 2 minutes. Add diced tomatoes and pasta sauce. Simmer for about 20 minutes until heated through. Serve with any pasta.

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