Quick Tomato Veggie Pasta
By: Carissa
Published: Tuesday, August 9, 2011 - 12:06pm

Ingredients




1 large yellow onion, chopped
1 medium patty pan squash, chopped
4 mushrooms, sliced (optional)
2 cloves garlic, minced
1 tsp sea salt
1 tsp black pepper
1/2 tsp dried oregano
1/4 c fresh basil, chopped
6 fresh tomatoes, any variety (I used long johns from our garden)
28 oz. canned crushed tomatoes (either home-canned or organic)
1/4 c ricotta cheese (optional)
1 lb. whole wheat rotelle (spiral) noodles

Preparation

1 In a large non-stick pan, cook onions over medium-high heat until they begin to soften, about 5 minutes. 2 Add squash and cook 3-5 minutes more. If using mushrooms, add them now. 3 Once squash starts to become translucent, add garlic, salt, pepper, oregano & basil. 4 Stir to combine and then add fresh tomatoes. 5 Cook until the juices from the tomatoes are bubbly. 6 Add canned tomatoes and let simmer while preparing the noodles according to package directions. Stir occasionally. 7 When noodles are done cooking, stir ricotta cheese, if using, into sauce. 8 Drain noodles, combine with sauce, and serve.

About

This sauce is quick and easy! You can use any number of garden veggies to substitute (or add to) for the squash: eggplant, peppers, zucchini, greens, etc. Great for a healthy weeknight meal.