Store-bought pasta sauce is fine as a quick, last minute option for a meal. You can use it in various ways to complete a simple meal. But if you have a few extra minutes and are able to plan ahead, you must try this pasta sauce revamp. It is a recipe I came up with to use up the extra produce coming out of my garden. Compared to standard store-bought pasta sauce, this sauce is thick and chunky and is flavorful and more filling! It is a great way to add some extra vegetables into your family’s diet without them even realizing it. If you have picky eaters in the household, just dice up all the vegetables very fine to help conceal them. Shredding the zucchini helps to thicken up the mixture.

Here is a chef’s secret: the longer you let this simmer, the better the end product will taste! I like to make this in the morning and let it simmer all day. The house will smell amazing and the sauce will taste great. You can use the end product for pastas, a veggie lasagna, eggplant parmesan, whatever you like!

Feel free to tailor the veggies to whatever you have on hand. I have substituted swiss chard and kale for the spinach with great results and have also added diced summer squash and eggplant. The more veggies, the better for you and your family!

Vegetable Pasta Sauce

1 tablespoon olive oil

2 cloves garlic, diced

2 medium-sized onions, diced

1 medium bell pepper, seeded and diced

3 small zucchini, shredded

2 cups diced tomatoes

1 cup fresh spinach, roughly chopped

1 handful fresh basil, roughly chopped

1 teaspoon salt

Heat the olive oil in a large pot over medium-high heat. Add the garlic, onion, and peppers and cook until soft and translucent, about 5 minutes. Add the shredded zucchini and tomatoes, mixing well to combine. Continue to cook until the mixture comes to a boil. Reduce the heat down to medium while maintaining a simmer. Add the spinach, basil, and salt to the mixture, mixing well. Continue to cook over medium heat, stirring occasionally. Cook at least 1 hour.