Creamy Tomato Pasta with Hidden Veggie Sauce
Ingredients
- 1 poundpasta (any short shape (penne, fusilli, or shells))
- 2 tablespoonolive oil
- 1yellow onion
- 3 clovesgarlic
- 2 mediumcarrot
- 1 mediumzucchini
- 28 ouncecanned crushed tomato (one 28-oz can)
- 1½ cupvegetable broth
- 2 tablespoonbutter
- ½ cupparmesan cheese (freshly grated)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 garlic cloves.
- 03
Dice 2 medium carrots.
- 04
Dice 1 medium zucchini.
Method
- 01
Heat 2 tablespoons olive oil in a large pot or deep skillet over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened.
- 02
Add the minced garlic and cook for 1 minute until fragrant.
- 03
Add the diced carrot and zucchini. Cook for 5 minutes, stirring often, until the vegetables start to soften.
- 04
Add the 28-ounce can of crushed tomato and 1 1/2 cups vegetable broth. Bring to a simmer and cook for 5 minutes.
- 05
Add the dry pasta directly to the pot, stirring well to coat everything. Bring back to a simmer and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- 06
Remove from heat and stir in 2 tablespoons butter and 1/2 cup parmesan cheese until melted and creamy. Taste and adjust salt and pepper as needed.
- 07
Serve immediately in bowls with extra parmesan on the side.
Spice Tips
Most kids enjoy this as-is, but if you want mild warmth for adults, add a pinch of red pepper flakes with the garlic. A splash of balsamic vinegar stirred in at the end deepens the tomato flavor without adding heat.
The vegetables cook down into the sauce, making them invisible to picky eaters. You can swap the zucchini for bell pepper or add a handful of spinach in the last minute.