I wanted to share a simple vegetarian recipe with you that is full of fresh ingredients that you probably have in your kitchen right now!
This is a chunky garden marinara sauce I made the other night to go with some whole wheat pasta. I had been craving pasta and couldn't decide whether to cook it to make a cold salad or make up a quick sauce to go over it. I had all these wonderful vegetables at my fingertips, so the marinara won out.
Chunky Garden Marinara
olive oil or grapeseed oil, 1-2 T.
garlic, 1-2 cloves
small onion, chopped
1-1/2 tsp basil
1 tsp oregano
1/2 tsp pepper
pinch of salt (to taste)
1 small green pepper, chopped
1/2 medium zucchini, sliced/quartered
mushrooms, canned or fresh (as many as you like!)
20oz jar of organic diced tomatoes
Heat oil in large saucepan, adding garlic, onion, and seasonings. Add green pepper, zucchini, and mushrooms, cooking for 5-7 minutes until vegetables are tender. Add tomatoes, bring to a slight boil, then reduce heat and allow to simmer for about 20 minutes.
Serve over cooked pasta. ( I used whole wheat farfalle - the pasta cooked while the sauce simmered).
And I bet you're not surprised that I added a sprinkling of feta cheese to my plate! This tasted amazing! Even better the next day, after refrigerating overnight (it gives the flavors time to really blend together).
Give this a try - very healthy and a quick dinner, too!