Simple but so delicious and nutritious! It has the texture of a bolognese. I had this the week before the Escape from Alcatraz Triathlon.
Total time: 45 minutes. Makes dinner for 3-4 people.
Materials: Pasta pot; sauce pan; processor. Missing materials or ingredients? Look here.
Ingredients:
- Pasta
- Olive oil
- 1 shallot
- 24 oz can tomatoes (diced or crushed)
- 1 zucchini
- 2 carrots
- 1 medium beet
- Handful fresh basil
- Salt, pepper, oregano, to taste
- Sherry, to tast
Instructions:
- Chop all vegetables into chunks, then put them in the processor and grind them to the desired consistency (I like somewhere between diced and finely ground).
- Chop a shallot, heat a frying pan with oil, and sauté it for a couple minutes. Add the can of tomatoes, ½ cup water, and the ground vegetables and allow them to steam with the lid on for 10 minutes. Add salt, pepper, and oregano to taste.
- Start the pasta water to boil and cook the pasta. Let the sauce continue simmering with the lid off.
- Add the basil and sherry to the sauce, let simmer ~2 more minutes, then shut it off. Enjoy!
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