1 pound pasta
3 zucchini, sliced to 1/4" thick rounds
1 medium yellow onion, diced
3 large carrots, sliced into rounds
Garlic, as much as you'd like - I used about 8 cloves! I LOVE IT
Large bunch of spinach, cleaned and the stems chopped off
10 to 12 sun dried tomatoes, diced
2 cups canned crushed tomatoes
Couple pinches of black pepper
Couple pinches of oregano and basil
Feel free to substitute any veggies you'd like for the ones I have listed. This was totally made up and I think other veggies would be good too, such as broccoli, red bells, yellow squash, eggplant. Use your imagination. Make it yours.
1) Boil a pot of water and cook pasta according to the package.
2) Meanwhile, saute the squash, onion and carrot in some olive oil for 5 to 10 minutes with a lid on over medium heat. Cooked until they all were a bit browned. Press the garlic and add it to the pan. Stirred well, cover, and cook for another 5 minutes.
3) Add the sun dried tomatoes, crushed tomatoes and the spices. Stir and cook for 1 to 2 minutes. Stir in the spinach and cook for five minutes or until the leaves are soft. Serve the veggie sauce mixture over the pasta. MMMM.
Source of recipe: I made it up with what I had in my fridge and cupboards.