Not too many ingredients-Whole peeled tomatoes, red onion, chopped garlic and spinach for the sauce
I used Garden Delight pasta. It tastes good and has a lot of flavor. And it goes with the veggie theme!
Chop your veggies! I did large bite sized pieces for the zucchini and squash.
After the veggies are chopped place them on a roasting pan and season with salt and pepper. (Remember to put water in the bottom of the pan) I put the oven on broil and checked every few minutes until they were golden brown.
Meanwhile, I used all the tomatoes in a large 28oz. can, and cut each one into fourths.
(make sure to reserve all the juice in the can for the sauce)
Chop half of a red onion and combine it with the chopped garlic into the skillet.
Cook on high for about two minutes then bring the temperature down to medium heat and combine all the ingredients into the skillet and heat for about 3 minutes.
Pour the left over tomato juice into the skillet and keep the heat on medium.
Add 1 tsp. salt and 1 1/2 tsp. italian seasoning to the sauce mixture.
In a bowl I layered fresh spinach leaves and put two spoon fulls of the veggie sauce on top.
I topped it with garden pasta and a small amount of a triple cheese blend.
1 large zucchini
1 28oz. can whole peeled tomatoes
2 teaspoons chopped garlic
1/4 -1/2 cup chopped red onion
1 bag fresh spinach leaves
1 tsp. salt
1 1/2 italian seasoning
garden veggie noodles
salt and pepper to taste
Chop zucchini and squash into large bite sized pieces. Put on top of broiler pan and place water in bottom of pan. Season veggies with salt and pepper and place in oven on broil. Check every few minutes until golden brown. Meanwhile cut tomatoes into fourths. Reserve tomato juice in can. Chop onion and place into skillet with chopped garlic on high for two minutes, then turn down heat to medium. Take zucchini and squash out of the oven and add with peeled tomatoes into the skillet. Cook on medium heat for 2 minutes. Add reserved tomato sauce, salt and Italian seasoning into the veggie mixture in skillet. Stir well and let simmer for a few minutes. Place fresh spinach leaves in serving bowl and place a couple spoon fulls of the veggie sauce on top. Finish with a scoop of garden veggie noddles and parmesan cheese. Serve warm.