Here’s an easy way to up the nutrients in your comforting pasta dinner: add lots of grated vegetables! When grated on a box grater, the little vegetable pieces cook quickly but hold their texture remarkably well. Plus, they add all sorts of colour to your bowl (eating the rainbow is good for you!). I can see this working really well in the fall, with grated carrots, shredded cabbage and fresh sage. But for now, here’s how I made a summery sauce!
Vegetable-Packed Pasta Sauce (Serves six.)
- 1 tbsp olive oil
- 1/2 onion, finely chopped
- 6 cloves garlic, minced
- 1 very large zucchini, grated
- 3 carrots, peeled and grated
- 1 sweet potato, peeled and grated
- 1 large can whole tomatoes (and juices)
- 3 fresh tomatoes, diced
- 10 basil leaves, torn
Start by sauteing the onion and garlic in the olive oil until the onion is translucent.
Add in the three grated vegetables and saute until just beginning to soften.
Add the canned tomatoes, breaking apart with a wooden spoon. Add in the diced tomatoes.
Increase heat to high for a minute or two, then cover, lower heat and let simmer for thirty minutes.
Add basil and serve!
One serving of sauce contains about 115 calories, 3 grams of fat, 6 grams of fibre and 3 grams of protein. Serve over whole-wheat pasta for the healthiest meal!