Fresh Harvest Vegetable Marinara Sauce

September 11, 2013

Having a vegetable garden is fun and rewarding. The challenge is to use up the produce as it fills up the kitchen. So I decided to be creative and see how many of the vegetables from our garden I could use up in one recipe. I combined our garden veggies with a few things added from our local farmer's market and cooked up a batch of vegetarian pasta sauce. We had it for dinner tonight over quinoa spaghetti noodles and it was delicious. I cooked up some conventional spaghetti as well, so my h

2 Tbs olive oil
2 onions
5 cloves garlic
6 carrots
2 zucchini
5 stalks celery
2 bay leaves
1/4 cup fresh basil
1 cup fresh parsley
3 branches kale
1/4 cup green pepper
10 shitake mushrooms
10 cups chopped fresh tomatoes
2 tsp sea salt
1 Tbs sugar
2 (28 oz) cans organic crushed tomatoes

I washed all the vegetables and starting with the onions, I cut them each into chunks and used my Cuisinart to finely chop each vegetable one type at a time. I put a large pot on medium heat and added 2-3...
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Nutritions

Calories
249

Sodium
1182mg
49% DV

Fat
9g
13% DV

Protein
10g
21% DV

Carbs
40g
13% DV

Fiber
8g
33% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 2g 12%

Polysaturated Fat 2g 16%

Monosaturated Fat 3g 23%

Cholesterol 16mg 5%

Sodium 1182mg 49%

Potassium 1041mg 29%

Protein 10g 21%

% DAILY VALUE^*

Total Carbohydrate

Fiber 8g 33%

Sugar 19g 38%

Vitamin A 17786IU 355%

Vitamin B6 2mg 128%

Vitamin C 82mg 136%

Calcium 128mg 12%

Iron 2mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diabetic-Friendly Vegetarian Gluten-Free Vegan Dinner Low-Fat High-Fiber Pasta Slow Cooker Italian