It’s officially fall! The weather is beginning to cool down and can be a great time to find comfort with warmer dishes. Pasta dishes tend to be an easy go-to for families and athletes. However, a lot of pasta sauces are loaded with “crap”- artificial flavors, fats, things you can’t even read. This is why I like to make my own.
I made a pretty easy sauce here, incorporating lots of added veggies and fresh ingredients. Buy organic when you can, however if budget or availability make it difficult, anything fresh works. This sauce is great on spaghetti squash, whole grain pasta, or quinoa. Enjoy!
- olive oil spray
- 1 C crushed organic tomatoes, canned
- 1 tbsp fresh rosemary, chopped (if fresh not available, dried works as well)
- 1/2 white onion, diced
- 2 cloves of garlic, crushed
- 1tbsp oregano, chopped (dried is okay)
- 1/2 eggplant, cubed
- 2 roma tomatoes, sliced
- 1 zucchini, cubed
- 1 pattypan squash, cubed
- 1/4C cilantro, chopped
- Spray a large saute pan, heat on stove-top to medium high heat
- Add canned tomatoes, onion, garlic, rosemary, eggplant, oregano and sliced roma tomatoes.
- Cover and simmer for 5 minutes.
- Add zucchini and pattypan squash to the pan, stir and cover for another 5 minutes.
- Uncover mixture, add cilantro and stir.
- Let simmer for another 1-2 minutes
- Serve on any dish!