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Vegetable spaghetti sauce

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Ingredients/Components

bay leaf - 1 item
oregano - 1 item
basil - 1 item
parsley - 1 item
olive oil - 1 item
broccoli - 1 item
small chopped onion - 1 item
zucchini - 1 item
yellow squash - 1 item
red or green peppers - 1 item
large cloves garlic, chopped - 4 item
cans Italian tomatoes - 2 oz
Optional: wine
marinated artichokes* - 1 item
cooked asparagus* - 1 item

How to make vegetable spaghetti sauce:

Optional: wine marinated artichokes* cooked asparagus* zucchini red or green peppers yellow squash parsley bay leaf broccoli *Add almost at end of cooking.

In a thick pot with as large a bottom as possible, add oil and saute onion and garlic. Add desired vegetables (except artichokes and asparagus) until softened. Add basil, oregano and other desired spices. (If using wine, add now and turn up heat.) Add tomatoes (with the juice). Break tomatoes into smaller pieces. Boil hard until thickened. Serve with pasta (and Parmesan, if desired).

Note: The more vegetables, the better. (Example: 2 large zucchini, 1 large yellow squash, artichokes.)

Recipe categories: Sauces, Condiments, etc., Carrots.

Rating:

4.3

Average rating: 4.3, total votes: 8

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