Pasta with Marinara Sauce and Vegetables
Equipment
- Large skillet
- Pot
- Strainer
Ingredients
For the Pasta:
- 12 oz pasta whole wheat gluten-free, or regular
- 1 tsp salt for boiling water
For the Marinara Sauce:
- 1 tbsp olive oil
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt adjust to taste
- ¼ tsp black pepper
- ½ tsp red pepper flakes optional for spice
- 1 tbsp tomato paste for extra richness
- 1 tsp sugar optional balances acidity
For the Vegetables:
- 1 zucchini sliced
- 1 red bell pepper chopped
- 1 cup mushrooms sliced
- 1 small carrot julienned
- 1 cup baby spinach or kale
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For Garnish (Optional):
- Fresh basil leaves
- Grated Parmesan or dairy-free cheese
- Extra virgin olive oil drizzle
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water for later.
Step 2: Make the Marinara Sauce
- In a large skillet, heat 1 tbsp olive oil over medium heat.
- Add chopped onion and cook for 3-4 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add crushed tomatoes, oregano, basil, salt, black pepper, and red pepper flakes (if using).
- Stir in tomato paste and sugar (if using) for extra richness.
- Simmer for 10-15 minutes, stirring occasionally, until thickened.
Step 3: Sauté the Vegetables
- In a separate pan, heat 1 tbsp olive oil over medium heat.
- Add zucchini, bell pepper, mushrooms, and carrots. Cook for 5-7 minutes until tender.
- Stir in baby spinach/kale and cook for another 1-2 minutes until wilted.
- Season with salt and pepper to taste.
Step 4: Combine Everything
- Add the cooked pasta to the marinara sauce and toss to coat evenly.
- Stir in the sautéed vegetables, mixing well. If needed, add reserved pasta water (1 tbsp at a time) to loosen the sauce.
Step 5: Serve & Enjoy!
- Divide the pasta into serving bowls.
- Garnish with fresh basil, grated Parmesan, and a drizzle of olive oil.
- Serve warm and enjoy this healthy, delicious pasta dish!
Notes
- Meal Prep: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water.
- Make it Vegan: Use plant-based Parmesan or nutritional yeast.
- Make it Gluten-Free: Use gluten-free pasta.
- Extra Protein: Add grilled chicken, shrimp, or chickpeas for a heartier meal.