Serves
4
Go to walmart.ca/twiceastasty for more great dinner and lunch recipes.
INGREDIENTS
METHOD
- Heat oil on a large saucepan over medium-high heat. Add onion and 1/4 tsp salt and cook, stirring often, until deep golden, about 5 minutes. Add carrots and garlic, reduce heat to medium and cook another 2-3 minutes or until carrots soften. Use scissors to chop tomatoes roughly, then add tomatoes and juices to pan. Reduce heat to low and simmer, covered for 30 minutes. Add remaining salt. Puree with an immersion blender if desired. Stir in cream.
- Cook pasta in a large pot of boiling, salted water until just tender. Add zucchini and drain immediately.
- Add tomato sauce and stir well to coat.
- Serve immediately with Parmesan.
FOR LUNCH
Pack spiralized zucchini and carrots in a lunch box with a ride of ranch dressing.
TIP
Keep sodium down by choosing no-salt-added canned tomatoes and get extra helpings of veggies by blending your favourites right into the pasta sauce.
