Garden Harvest Spaghetti Sauce

A fresh and flavorful spaghetti sauce made with garden vegetables, perfect for a summer pasta dish. This recipe brings a burst of flavors and nutrients, making it a delightful choice for health-conscious individuals and pasta lovers alike.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 cup diced yellow onion

2 cloves garlic, minced

1 cup diced zucchini

1 cup diced bell peppers (mix of colors)

1 cup diced carrots

1 can (28 oz) crushed tomatoes

1 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese (optional)

Instructions

1. In a large saucepan, heat olive oil over medium heat.

2. Add diced onions and sauté until translucent, about 5 minutes.

3. Stir in minced garlic and cook for 1 minute until fragrant.

4. Add zucchini, bell peppers, and carrots to the pan, and cook until softened, about 8 minutes.

5. Pour in the crushed tomatoes and stir in the tomato paste.

6. Season with oregano, basil, salt, and pepper, and bring the mixture to a simmer.

7. Cover and let the sauce simmer for 20 minutes, stirring occasionally.

8. Stir in fresh parsley and adjust seasoning to taste.

9. Serve over your favorite spaghetti and top with grated Parmesan cheese if desired.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 5 days.

Reheating

Reheat sauce in a saucepan over low heat until warmed through, stirring occasionally.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.