Pasta with Tomato and Hidden Vegetable Sauce
Transform your family dinners with this delightful Pasta with Tomato and Hidden Vegetable Sauce, a wholesome twist on a classic comfort food. Perfect for picky eaters, this recipe features a velvety tomato-based sauce infused with nutrient-packed hidden vegetables like grated zucchini, carrot, and red bell pepper, all simmered with aromatic garlic and onion for a depth of flavor. Seasoned with dried oregano and basil, the sauce easily coats your choice of spaghetti, penne, or fusilli, making every bite irresistibly savory. In just 45 minutes from prep to plate, you’ll have a healthy, satisfying meal the whole family will love. Top with Parmesan cheese and fresh basil for a restaurant-quality finish, or blend the sauce for a smooth texture ideal for kids. This nutritious pasta dish is the perfect way to sneak veggies into your routine without compromising on taste!
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Recipe Information
Ingredients
- 400 g pasta (spaghetti, penne, or fusilli)
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium zucchini, grated
- 1 medium carrot, finely grated
- 1 medium red bell pepper, finely chopped
- 800 g canned crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
- 50 g grated Parmesan cheese (optional)
- 2 tbsp fresh basil leaves, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the grated zucchini, carrot, and chopped red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Pour in the canned crushed tomatoes and stir well to combine.
Season the sauce with dried oregano, dried basil, salt, and black pepper. Stir to mix the seasonings evenly.
Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally, to allow the flavors to meld together.
Optional: Use an immersion blender to blend the sauce until smooth, or leave it chunky if preferred.
Add the cooked pasta to the sauce and toss until the pasta is fully coated.
Serve the pasta hot, topped with grated Parmesan cheese and chopped fresh basil if desired.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4191 mg | 182% | |
| Total Carbohydrate | 208.1 g | 76% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 55.4 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 909 mg | 70% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 4138 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
