30 Minuter Pasta Dish With Vegetables And Cheese Added To The Pasta Sauce

Do You Have A Picky Eater At Your Table, I Created A Pasta Sauce With Fresh Vegetables and Cheese That Had Our Picky Eater Asking For Seconds

When my children were growing up I had more than one picky eater sitting around my dining table and one that would flat-out go without eating if he didn’t have something on the table that he thought was to his liking. I blame myself for this because at the time when my first born was supposed to be indulging in new foods, creating a palate that would normally change over time; I was a teen. As a teenage mother, I had a limited palate as well, however, as I matured over the years I learned to try new-to-me foods and now enjoy trying new to foods, especially when I travel.

When one of my granddaughters was recently visiting I decide to run a “food test”. She normally likes a certain type of pasta sauce from a jar, however, I’d acquired fresh vegetables from a family member and wished to use them for a pasta sauce. Do you see where this is going? I added the fresh pureed vegetables to the jar of pre-made pasta sauce along with cheese. Hoping she wouldn’t notice. Hey, cheese makes most dishes taste better right…?

Pasta Sauce Ingredients:

1 large jar of pasta sauce (your brand of choice, I happen to have Prego on hand).

1 tablespoon olive oil

1 small yellow onion, diced

1 green pepper, chopped

1 red pepper, chopped

4 cloves of garlic, minced

1 small yellow squash, chopped

1 small zucchini, chopped

2 garden ripe tomatoes, chopped

2 tablespoons Italian seasoning

1/4 cup fresh basil, minced

2 tablespoons fresh oregano, minced

2 tablespoons rosemary, minced (I used dried as I didn’t have fresh on hand)

Salt & Pepper to taste

Pasta Noodles of choice

Place a large stock pot filled 2/3 full with water on stove and heat until boiling, toss in a good pinch of salt. Add in the amount of pasta you will need for your family. A rule of thumb I use is, I grip my hand around (my fingers touch my palm) the spaghetti and count that as a handful. I measure one handful per adult and 1/2 per child, you may need to adjust depending on your families appetite.

In a nonstick skillet place, the chopped and minced garlic with a tablespoon of olive oil over medium-high heat and stir until the garlic starts to smells delicious and becomes tender do not over cook. Next, place all of your fresh chopped and minced vegetables, give it a stir and then cover with a lid to simmer for 3-4 minutes. Check the fresh vegetables and stir as needed until the vegetables become soft; I actually prefer mine to be al dente however, I knew my granddaughter would not (and I was trying to disguise the vegetables). Once the vegetables are soft add a jar of pasta sauce then reduce the heat to medium, stir and cover with a lid to simmer until ready to serve. Just before serving stir in 1/2 cup of mozzarella cheese. Garnish with fresh parmesan cheese when serving.

The only thing I would change about the outcome of this dish is I would make sure to cook with the lid off longer toward the end to reduce the watery liquid for a more hearty sauce. The taste was superb.

Enjoy!

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