Veggie-Full Marinara
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 396kcal
Ingredients
For the vegetables:
- 2 bell peppers any color
- 2 zucchini chopped into bite-sized pieces
- 1 cup cherry or grape tomatoes halved
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. thyme leaves
- 1-2 Tbs. olive oil
- salt & pepper to taste
For the marinara:
- 1 Tbs. olive oil
- 1 small onion diced
- 2 cloves garlic crushed
- 28 oz. can crushed tomatoes
- 1 tsp. oregano
- 1 tsp. basil
- 1 tsp. thyme
- salt & pepper to taste
For the pasta:
- 1 lb. whole wheat or chickpea pasta
- 3-4 cups kale chopped
Instructions
For the vegetables:
- Chop bell peppers into bite-sized pieces.
- Combine in bowl with remaining ingredients, tossing to coat with olive oil and seasonings.
- Pour onto a sheet pan, lined with parchment paper, for simple clean up.
- Roast in oven at 425° for 20 minutes.
For the marinara:
- While the vegetables roast in the oven, in a large pot or skillet, heat the oil over medium heat.
- Add the onion and garlic and cook for 5-7 minutes until the onion is soft.
- Stir in the tomatoes, oregano, basil, thyme, salt and pepper.
- Reduce heat to medium-low and cook until the sauce is bubbling and hot.
- When the roasted veggies are done, add to the sauce.
For the pasta:
- While the vegetables roast and the marinara simmers, boil the pasta and kale together until the pasta is cooked.
- Drain.
- Serve with the sauce and vegetables.
Nutrition
Serving: 6to 8 | Calories: 396kcal | Carbohydrates: 76g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 947mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5261IU | Vitamin C: 123mg | Calcium: 179mg | Iron: 6mg