Spaghetti has always been a comfort food in our house. This is my version of a garden veggie sauce that is loaded with veggies and has lots of flavor.
Serves 6
2 tsp olive oil
2 cloves garlic minced
1 large onion diced
1 green pepper diced
1 red pepper diced
1 medium zucchini diced
1/2 medium eggplant cubed
1 can organic tomato sauce 15 oz
1 large can organic diced tomatoes
1 tsp miso
2 tsp freeze dried or fresh chopped basil
spaghetti
In a large skillet, heat the oil and add the garlic and onions. Cook on medium heat for 2 minutes. Add the basil and cook for one minute. Add the peppers, eggplant and zucchini and saute for 10 minutes. Add the tomatoes, tomato sauce and the miso and simmer for 20 minutes.
Cook the pasta as directed and top with the sauce. Serve with a fresh spinach and fruit salad.
