Primavera Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 tbsp olive oil1 onion, chopped3 cloves garlic, chopped5 zucchini (or combine some zucchini with some other squash) chopped3 carrots, chopped2 cans tomatoes1 tsp basil1 tsp oreganosalt and pepper to taste (I use cayenne pepper, too, because we like a little spice)
Chop veggies. Heat olive oil in a good-sized wok or pan.
Sauté garlic and onion about 2 minutes, until translucent (you can tell they're ready by the smell).
Add in zucchini/squash and carrots. Saute five more minutes.
Add in two large cans tomatoes, and non-salt and pepper seasonings. Heat over medium-high heat until bubbling.
Allow to simmer 15-20 minutes, add in salt and peppers last, so that they don't change as the volume reduces. If you prefer, you can purée the sauce with a stick blender or in a regular blender, until you get the texture you prefer. I like having veggie chunks, so don't always bother.
Serve over/with whatever you desire.
Number of Servings: 7
Recipe submitted by SparkPeople user GRADXY.
Sauté garlic and onion about 2 minutes, until translucent (you can tell they're ready by the smell).
Add in zucchini/squash and carrots. Saute five more minutes.
Add in two large cans tomatoes, and non-salt and pepper seasonings. Heat over medium-high heat until bubbling.
Allow to simmer 15-20 minutes, add in salt and peppers last, so that they don't change as the volume reduces. If you prefer, you can purée the sauce with a stick blender or in a regular blender, until you get the texture you prefer. I like having veggie chunks, so don't always bother.
Serve over/with whatever you desire.
Number of Servings: 7
Recipe submitted by SparkPeople user GRADXY.
Nutritional Info Amount Per Serving
- Calories: 62.7
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 116.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 3.1 g
- Protein: 1.6 g
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