My four year old is in a vegetable rut. He will only eat the same vegetables over and over, and not many of them are green: carrots, cauliflower, broccoli, sweet potatoes, corn, roasted green beans (sometimes) and canned Lasueur peas. I invented this spaghetti sauce recipe as a way to get him to eat more green vegetables without being able to
see them or
taste them! This sauce is chock full of zucchini and chopped spinach. The particular sauce that I add the vegetables to also has more than 1 full serving of vegetables per half cup. Because of the particular flavor of this jar sauce, there is not a hint of spinach or zucchini taste. Sneaky, sneaky...
Ingredients:
*1 jar Robusto! Ragu Parmesan & Romano spaghetti sauce
*2 Tablespoons olive oil
*2 zucchini, chopped
*1/2 box of frozen chopped spinach, thawed and squeezed dry
Directions:
1. Heat a large skillet over medium heat. Add the olive oil. Once hot, add the zucchini and spinach. Saute until the zucchini is very tender. Remove from heat and let cool for 10 minutes.
2. In a food processor, pour in the jar spaghetti sauce and the spinach/zucchini mixture. Process until smooth and no chunks of vegetables remain.
3. Pour into a pot. Cover, and heat on medium-low heat until hot. Serve over angel hair pasta.
