Spaghetti -licious

            My favorite two things in this world are eating and seeing my son eat healthy, nutritious food.  It should be of no surprise that my son absolutely refuses to eat steamed vegetables.  Unsurprisingly though, he much preferred my savory spaghetti  the other night.   
           My secret was unleashed when everyone at the table thought they were eating a delicious spaghetti cuisine.  This homemade sauce consisted of fresh spinach, carrots, bell peppers, onions, zucchini, and canned whole tomatoes pureed and poured over wholesome quinoa pasta shells.  After devouring this great meal, my son’s face was covered in my delectable red sauce.  I cleaned him up and smiled knowing he filled his belly with six nutritious vegetables, a hearty grain, and a complete protein.  My family is already begging me to make this mouthwatering supper again!  

Ingredients

2 tablespoons olive oil
2 onions, peeled and chopped
4 cloves garlic, minced
1 28 ounce can whole tomatoes
a sprinkle or two sea salt and freshly ground pepper
1 teaspoon dried oregano
2 carrots, peeled and shredded
1 bell pepper, any color, chopped
1 zucchini, shredded
few handfuls baby spinach

Instructions

Heat the oil in a saucepan with the onions and garlic. Sauté them until they begin to soften and caramelize. Pour in the tomatoes, toss in the salt and pepper, oregano, carrots, bell pepper and zucchini. Simmer for 20 minutes or so.
Stir in the spinach and continue simmering briefly as it wilts and heats through.
Purée the sauce with an immersion blender directly in the pot to minimize mess or with your food processor or blender. Reheat as needed, then cross your fingers and serve with your family’s favorite pasta.