Veggie Marinara (Print Version)

Ultra creamy sauce sneaks in all sorts of veggies. Picky eaters won’t realize how healthy their meal is.

# Ingredients:

01 - Grated parmesan for sprinkling.
02 - 1 1/2 cups tomato puree.
03 - Salt, as much as you like.
04 - 2 tablespoons olive oil.
05 - 3 garlic cloves, chopped.
06 - 2 stalks celery, chopped up.
07 - 1 onion, chopped small.
08 - 1 zucchini, diced up.
09 - 4 cups shaped pasta, your pick.
10 - 1 red bell pepper, chopped.
11 - 2 carrots, peeled and chopped.

# Steps:

01 - Mix everything into your pasta and a splash of pasta water. Sprinkle parmesan on top if you want.
02 - Carefully move the mix to a blender and let it rip for a minute or two so it gets silky.
03 - Stir in garlic and tomato sauce. Put the lid halfway on and let it bubble on low 15 minutes.
04 - Warm oil in a big pan. Toss in onion, celery, carrots, pepper, and zucchini. Cook for about 10 minutes—they'll get soft and lose their bite.

# Helpful Notes:

01 - Feeds a crowd—makes more than one meal.
02 - Any leftovers can chill in your freezer for the future.

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