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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 108.2
  • Total Fat: 3.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 591.9 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 5.1 g
  • Protein: 3.6 g

View full nutritional breakdown of Veggie-Full Marinara Sauce calories by ingredient
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Veggie-Full Marinara Sauce

Submitted by: AUDREYHK

Introduction

I hate pasta. Sadly, my husband could live off it. This recipe was born out of my need to make a very hearty pasta sauce so that I would have plenty to eat even without wanting to eat a lot of noodles--plain jarred marinara sauce just wasn't cutting it, though I'm lazy so I use it for my base. It's been a hit among my friends and extended family, as well as becoming my husband's very favorite recipe. I still don't like pasta, but even I think this sauce is pretty darn good! I hate pasta. Sadly, my husband could live off it. This recipe was born out of my need to make a very hearty pasta sauce so that I would have plenty to eat even without wanting to eat a lot of noodles--plain jarred marinara sauce just wasn't cutting it, though I'm lazy so I use it for my base. It's been a hit among my friends and extended family, as well as becoming my husband's very favorite recipe. I still don't like pasta, but even I think this sauce is pretty darn good!
Number of Servings: 8

Ingredients

    1 Jar Trader Joes Marinara Sauce (or other plain Marinara Sauce...pick your favorite, but keep in mind the calorie count will go up if you pick a meat or cheese-enriched sauce)
    1 package frozen chopped spinach
    1 cup mushrooms, sliced (I prefer Baby Bellas, but button work okay)
    1 cup chopped raw onion
    3 cloves minced garlic (add more if you're a garlic lover)
    1.5 Cup Chopped zucchini (or a mix of zucchini and summer squash)
    1 Cup Green Beans (I usually use frozen, fresh work if you have them on hand)
    1 Cup sliced Bell Pepper (I usually like to use red or yellow, otherwise this is a VERY green sauce, but it doesn't matter for flavor)
    1.2 of a 9 oz package of frozen artichoke hearts

    Salt to taste

Directions

1. In one large pot, heat 1 tablespoon olive oil. It helps if you're using a nonstick pot, otherwise you may need to hit it with a spray of cooking spray first to keep your veggies from sticking.

2. Saute garlic, onions, and mushrooms in olive oil until cooked through

3. Add zucchini and bell pepper--continue cooking until they are cooked through. Add green beans now if using fresh.

4. Add frozen spinach, green beans (if frozen), and artichoke hearts. Cook until they start to soften (but they need not be completely thawed before moving to step 5).

5. Add marinara sauce. Cover and cook until hot. Salt to taste. I salt at the end because jarred marinara sauce is already quite salty!

Serve on top of whole grain pasta of your choice. Also tasty as a base layer in lasagna. My husband has been known to eat this straight out of the pot. Makes about eight 1 cup servings (give or take). Keeps very well for about a week in the fridge, and freezes well.

Number of Servings: 8

Recipe submitted by SparkPeople user AKLEIN29.






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