Creamy Tomato and Vegetable Pasta Sauce
Herbed Pasta
Ingredients
- ½ onion, chopped
- 1 clove garlic, minced
- 2 carrots, chopped
- 1 Tbsp olive oil
- 1 (14.5-oz) can whole tomatoes, undrained and coarsely chopped
- 1 (8-oz) can tomato sauce
- ¼ tsp kosher salt
- ¼ tsp pepper
- 1 zucchini, chopped
- ½ (15-oz) can chickpeas, drained and rinsed
- ¼ cup whipping cream
Instructions
- Sauté onion, garlic, and carrots in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender; add tomatoes, tomato sauce, salt, and pepper.
- Cook 10 minutes or until thickened; add zucchini, chickpeas, and cream. Cook 10 minutes longer or until zucchini is tender and sauce is bubbly. Serve over pasta.
Side Dish Ingredients
- ½ (16-oz) pkg whole wheat penne pasta
- 1 Tbsp olive oil
- ¼ cup freshly grated Parmesan cheese
- 2 Tbsp chopped fresh flat-leaf parsley
Side Dish Instructions
- Cook pasta according to package directions; drain. Stir in oil, cheese, and parsley.
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