SPAGHETTI WITH HIDDEN VEGETABLE PASTA SAUCE
This week I was hit with an overwhelming craving for traditional spaghetti sauce and meat. As you know, I love to add veggies whenever and wherever possible to my dishes. Therefore, I shred several handfuls of vegetables, toss them in the sauce and add more spices and herbs to make this fantastic “hidden vegetable” pasta sauce. It’s got more flavor, color, and texture (read the word fiber). It’s a win for everyone!
One small zucchini ($0.57)
Two carrots ($0.16)
One yellow onion ($0.25)
Two cloves of garlic ($0.16)
One tablespoon of olive oil ($0.16)
1/2 lb. ground beef ($2.50)
1/2 tsp dried, chopped basil ($0.05)
1/2 teaspoon dried oregano ($0.05)
1/4 tsp salt ($0.02)
14 tsp Black pepper that is freshly crushed ($0.03)
One pinch of crushed red pepper (optional) ($0.02)
1 24oz. jar pasta sauce* ($1.49)
12 oz. spaghetti ( $0.75)
Use a cheese grater cut the zucchini and carrots. It’s best to have around 1.5 Cups of either. However, the quantity is a bit arbitrary. Slice the onion, and chop the garlic.
Then, add the oil and ground beef into an enormous deep skillet. The ground beef is cooked over moderate heat until thoroughly browned. Add the chopped garlic and onions and cook for another few minutes until the onions become light and soft.
Add the chopped carrots and zucchini to the skillet with the oregano, basil, salt, freshly cracked pepper, and some red pepper. Continue cooking until the vegetables have softened (about 5 minutes).
Pour the sauce into the pan and mix until it is combined. Let all the pan ingredients heat up to a boil, then reduce the heat to low and let the sauce while you cook the spaghetti. Mix the sauce frequently as it cooks.
Prepare the pasta according to the instructions on the package. Then drain the spaghetti into a colander. Return the spaghetti rinsed to the pot while the heat is switched off. Add a cup of the cooked sauce onto the pasta, and stir until coated. Split the noodles into bowls for serving, then garnish with the prepared sauce.