This dish is super-simple, easy to make, and helps clear out the fridge of any vegetables that need to be used up. It also works well for the next day’s leftovers.
Ingredients
4 cups chopped vegetables of choice (broccoli, Brussel sprouts, onion, bell pepper, mushrooms, etc.)
1 Tbsp. olive oil
½ tsp garlic powder
1 tsp oregano
1 tsp basil
¼ tsp ground black pepper
20 oz. dry pasta of choice
40 oz. jar pre-made pasta sauce (We prefer the Victoria or Rao's brands marinara for their delicious taste and lack of added sugar.)
Instructions
- Sauté vegetables in olive oil over medium-high heat. Add all herbs and spices.
- Cook pasta according to box directions.
- Once vegetables are soft and slightly browned, add marinara and cook until warm.
- Serve over pasta.
Low-Carb Option
Substitute spaghetti squash for pasta. Cut squash in half lengthwise and remove seeds. Put in large stockpot with 2 cups of water to steam until squash separates into strands easily with a fork.