My kids love pasta and they make it very easy to throw loads of vegetables into my sauce! I have found that roasting the vegetabes first makes them taste so delicious, especially zucchini. You can use any variety of vegetables, but tomatoes, mushrooms, onions and zucchini are our favorite mix!
Serves 6-8
2 Medium Zucchini, sliced
1 8oz Package of Sliced Baby Bella Mushrooms
1 Pint Grape Tomatoes
1 Red Pepper, cored and sliced
2 Medium Onions, quartered
Olive Oil
Pinch Crushed Red Pepper
1 9oz Package of Frozen Winter Squash
1 14.5oz Can Petite Diced Tomatoes
1 6oz Can Tomatoe Paste
Fresh Parsley and Basil
1lb Pasta of Your Choice (Rigatoni is my favorite)
Preheat the oven to 425. Spread the zucchini, mushrooms, tomatoes, pepper and onions out in a single layer on a baking sheet. Drizzle with olive oil (a tablespoon or two) and salt and pepper. Roast in the oven for about 20 minutes.
While vegetables are roasting place crushed red pepper, squash, diced tomatoes, paste, pasley and basil in a slow cooker. Note: If you cannot make this ahead of time, it can be done on the stovetop too. When the vegetables are roasted, add them to the sauce and stir.
When ready to eat, cook the pasta according to the package directions (don't forget to salt the water), drain and fold into the sauce. Mix pasta and sauce, serve and enjoy!
