Here are two things I’ve learned while spending time with kids. 1) Not all kids eat their vegetables. 2) Almost all kids love pasta. With those two facts in mind, I wanted to create a recipe for pasta sauce that snuck in as many veggies as possible— for those moments when little ones decide to be picky and ignore the broccoli I put on their plate.
I’ve put a wide assortment of veggies in the recipe below, but the truth is you can add almost any veggie you want. This recipe is particularly helpful when you have a fridge full of vegetables about to hit their best by date.
In this recipe, I decided to use carrots, zucchini, mushrooms, red bell peppers and tomatoes. Carrots serve as a great source of fiber, vitamin A, vitamin K and manganese. They also contain vitamin C, vitamin B6, folate, pantothenic acid, iron, and potassium (yum). Zucchini, also known as a courgette, is a green-skinned summer squash that is an excellent source of potassium, fiber, vitamin A, vitamin C and vitamin B6. Mushrooms are a great source of omega-6 fatty acids (great for brain function and the healthy promotion of growth and development), as well as B vitamins and copper. I chose to use red bell peppers because they’re the sweetest, but you can use any color you have on hand— they’re all delicious and an amazing source of vitamin C, amongst other nutrients. Finally, tomatoes— the key ingredient to any red sauce. They’re high in vitamin C, potassium, folate and vitamin K.
This sauce checks off so many boxes, it’s kind of a multi-vitamin in pasta sauce form. Pretty great. And if you want to add some protein into this sauce, cook up a package of organic ground beef or organic ground turkey and just add it into the sauce. Yum 😋