- 2 cups carrots, sliced
- 15 ounces diced tomatoes with basil, oregano and garlic, or tomato sauce
- 8 ounces multigrain penne pasta
- 2 tablespoons Parmesan cheese, finely shredded
|Cook the carrots in lightly salted boiling water in a covered saucepan for 10 minutes or until they’re tender. Use a food processor to puree both the carrots and the tomatoes.|
|Meanwhile, cook pasta according to package directions; drain and return to pan. Add tomato sauce and heat through on medium. Serve with Parmesan.Makes 4 servingsSource : www.parents.com|
This is my favorite pasta sauce recipe. It not only is exceptionally simple, but it incorporates a large dose of vegetables that most kids would never even taste. Actually this is more for me in this instance because cooked carrots are one of the few vegetables that I cannot stand. Even better, it’s a breeze to increase the amounts. I use the stick blender right in the carrot pan instead of getting out another appliance. It would be so easy to modify to your family’s person taste too. Try different kinds of diced tomatoes. I happen to have frozen tomatoes left in the freezer from last years harvest and think next time I will add them to the pan with the carrots to soften. I might even throw some of the peppers in there.