I love Victoria marinara sauce (so does Chris). There are no scary ingredients (such as chemicals or sugar) in it, but there is olive oil and salt, the two ingredients that I try to avoid in the early stages of this nutritarian diet (I have just finished week 6 so now I can go back to olive oil as a treat! Yay!). This sauce is delicious, it’s the one food that I will not give up entirely.
I thought I would have some whole wheat pasta (I love DeCecco’s 100% whole wheat spaghetti) and wanted to sneak some veggies into the meal. The only hard part is limiting my portion to only 2 ounces of pasta… this is why adding more veggies is so important! Kids would definitely love this. It’s so yummy and you’d never know there was zucchini in it!
Next time I will definitely add spinach to it, I just didn’t have any on hand.
- 1 clove garlic, sliced
- 2 yellow onions, diced small
- 1 large zucchini (or 2 small), shredded and drained
- 2 containers cremini mushrooms (about 10 oz each), cleaned and sliced
- 2 cups baby spinach (I didn’t add this but definitely will next time)
- One 25 oz. jar Victoria marinara sauce
- Grate the zucchini using the small shred holes of a box grater. Let it drain in a mesh sieve. While you’re waiting for it to drain, prep other veggies.
- In a large pan saute (in a little water) the garlic and onion until it starts to get soft. You could also add some red pepper flakes here if you like your sauce spicy.
- Add the shredded zucchini and cook some of the water out.
- Then add sliced mushrooms and cook down further, until you don’t see water in the bottom of the pan.
- Add 1 jar of sauce and simmer on low for 10 minutes until it thickens.
- Then add baby spinach, stir and simmer for another 5 minutes or until leaves are wilted.
Serve over whole wheat pasta with a big romaine salad on the side. Yum!
UPDATE 10/7/13: Tonight I heated up some of the remaining veggie sauce and sauteed 2 bunches of swiss chard with some shallots and then heated them together. This on top of a serving of whole wheat pasta (2 oz dry, 5.2 oz cooked) was sooo delicious! The chard made it even better. Next time I’ll use three bunches of chard to make a full batch. The sauce really thickened up in the fridge, I guess the zucchini and mushrooms really soak up that liquid, but I liked it even more. I don’t like watery sauces.