Pasta with Colorful Marinara

Delicious pasta with veggie-full marinara sauce

Ingredients:

2 bell peppers (red, yellow, or orange) chopped, small (about 3 cups)

2 ribs of celery, diced small (about 1 cup)

2 large carrots, small diced or grated (about 2 cups)

1 large or 2 medium red onions, diced (about 2 cups)

4 cloves of garlic (about 2 Tbsp minced)

2 small eggplants, diced small (about 2 cups)

1 medium zucchini, diced (about 2 cups)

3-4 15 oz cans diced or chopped tomatoes

3 Tbsp tomato paste

2 15 oz cans garbanzo beans or northern white beans, drained

2 Tbsp olive oil

4 tsp dried oregano or 4 Tbsp fresh, minced

4 tsp dried basil or 1 cup fresh, minced

1/4 cup fresh parsley, minced

1/2 tsp crushed red pepper flakes 1 tsp salt

1 pound whole grain pasta, cooked according to the package with 1 tsp salt

Ingredients:

2 bell peppers (red, yellow, or orange) chopped, small (about 3 cups)

2 ribs of celery, diced small (about 1 cup)

2 large carrots, small diced or grated (about 2 cups)

1 large or 2 medium red onions, diced (about 2 cups)

4 cloves of garlic (about 2 Tbsp minced)

2 small eggplants, diced small (about 2 cups)

1 medium zucchini, diced (about 2 cups)

3-4 15 oz cans diced or chopped tomatoes

3 Tbsp tomato paste

2 15 oz cans garbanzo beans or northern white beans, drained

2 Tbsp olive oil

4 tsp dried oregano or 4 Tbsp fresh, minced

4 tsp dried basil or 1 cup fresh, minced

1/4 cup fresh parsley, minced

1/2 tsp crushed red pepper flakes 1 tsp salt

1 pound whole grain pasta, cooked according to the package with 1 tsp salt

Directions:

Drain the tomatoes (save the liquid for another use like soup— it can be frozen) into a pot and simmer with the tomato paste and beans until thickened (about 20 minutes). Stir in the spices and herbs.

In a large sautĂ© pan or pot, warm the olive oil for a few minutes on medium – low heat.

Add the chopped onions and let them cook on medium heat until translucent before adding the celery and carrots. Turn up the heat to medium – high and cook until onions are beginning to brown. Stir occasionally.

Next add the garlic and the peppers, stir to incorporate them in to the mixture. Let them cook for a few minutes before stirring in the eggplant, let cook a few minutes and then add the zucchini. Cook until vegetables are tender, about 15-20 minutes.

Add the tomato mixture to the vegetables, stir to combine, and taste to check the seasonings before adding the pasta.

Toss all together and enjoy.

Inspired by a recipe from Wellness In The Schools