Veggie Tomato Pasta

Name: Veggie Tomato Pasta
Yield: Makes 6½ cups (1.63 l)
Ingredients: 1 stalk broccoli, chopped; 1 carrot, sliced diagonally; 4 teaspoons (20 ml) Italian seasoning, or 2 teaspoons (10 ml) dried basil and 2 teaspoons (10 ml) dried oregano; 1 onion, diced; 1 small zucchini, sliced or grated; Crushed red pepper flakes or hot sauce (optional); 3 cloves garlic, crushed; 1 cup (250 ml) sliced mushrooms; Freshly ground black pepper; ½ teaspoon (2 ml) salt (optional); Cooked pasta (1 cup/250 ml per serving), hot; 1 can (28 ounces/830 ml) stewed tomatoes, or 3½ cups (830 ml) chopped fresh tomatoes; ½ cup (125 ml) red, orange, yellow, or green bell pepper, diced; 1 cup (250 ml) water; 1 can (6 ounces/128 ml) tomato paste

Preparation info

Makes
6½ cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

This vegetable-rich sauce is packed with protective phytochemicals. Serve it over any type of pasta, preferably one that’s made with legumes. For added flavor and nutrition, top it with Cheesy Cashew Red Pepper Sauce, veggie meatballs, or a sprinkle of nutritional yeast.

Ingredients

1 can (28 ounces/830 ml) stewed tomatoes, or 3½

Main course
Gluten-free
Vegan

Method

Put the tomatoes, water, tomato paste, onion, broccoli, zucchini, carrot, mushrooms, garlic, bell pepper, and Italian seasoning in a large saucepan and stir to combine. Bring to a boil over medium-high heat, cover, decrease the heat to medium-low, and cook, stirring occasionally, for 45 minutes. Alternatively, put the ingredients in a slow cooker and cook on low for 6 hours or on high for 4 hou