Tuesday, September 1, 2009

Pasta with Fresh Summer Veggie Sauce

Ah, the fruits of summer. Tomatoes, zucchini, onions, peppers. Today I made a sauce by saute-ing a bunch of veggies and pureeing into a sauce (so as to better get my 3 year old to eat them). Don't get me wrong...he will eat veggies, with encouragement. This makes it easier. And he loves pasta...red sauce, green sauce, peanut sauce...oh dang it, I was going to put spinach in this sauce. Forgot. Oh well.

Pasta with Summer Sauce
1/2 lb pasta, cooked to al dente: 0.50
1 zucchini, diced: 0.40
1/2 onion, diced: 0.20
1 small bell pepper, diced: 0.40
1/2 carrot, diced: 0.10
a bunch of tomatoes (I used a few cups of large-ish cherry tomatoes from the one tomato plant): 0
1 T oil: 0.10
2 cloves garlic, minced: 0.10
basil and oregano to taste: 0.10
S&P to taste
feta and olives for topping: 0.30

Total: $2.20 for about 5 one-cup servings. $0.44 each. Makes enough for dinner and lunch the next day.

Saute veggies and garlic (except tomatoes) in oil until soft. Add tomatoes, diced, and herbs. Cook, stirring occasionally until reduced. Let cool and puree in blender. Toss with cooked pasta, top with feta and olives.

No pic. Camera battery is dead. My sauce was very orange, probably because of the yellow bell and orange carrots...

1 comment:

Joanne said...

I love this idea of pureeing the veggies to make a sauce. What a great way to sneak in as many nutrients as possible!