Pasta Day: Spinach Pasta With Beet-Broccoli Marinara Sauce

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* Exported from MasterCook *

 

Spinach Pasta With Beet-Broccoli Marinara Sauce

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 33

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium yellow onion -- diced

2 cloves garlic -- minced

28 ounces canned plum tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

12 ounces spinach linguine

15 ounces canned medium-size beets -- diced

8 broccoli florets -- up to 10

1/4 cup chopped fresh parsley

 

Makes 4 servings

 

Beets and broccoli add a healthful chunkiness to this classic marinara

sauce. The green hue of spinach pasta nicely balances the sauce's magenta

color.

 

In a large saucepan, heat the oil over medium heat. Add the onion and

garlic and cook, stirring, until the onion is translucent, about 4

minutes. Add the tomatoes, oregano, basil, pepper, and salt, and bring to

a simmer. Cook for 15 to 20 minutes over medium-low heat, stirring

occasionally.

 

Meanwhile, in a large saucepan, bring 3 quarts of water to a boil over

medium-high heat. Place the linguine in the boiling water, stir, and

return to a boil. Cook until al dente, stirring occasionally, 8 to 10

minutes. Drain in a colander and set aside until the tomato sauce is done.

 

Transfer the tomato sauce to a blender or a food processor fitted with a

steel blade and process until smooth, about 5 seconds. Return the sauce to

the pan and stir in the beets, broccoli, and parsley. Return to a gentle

simmer over medium heat. Cook until the broccoli is tender, 3 to 5 minutes.

 

Place the linguine in a shallow serving dish. Ladle the sauce over the top

and serve immediately.

 

Helpful Hints: A smoky cheese, such as Gouda or provolone, makes an

appealing topping.

 

Serving: 369 Calories; 12g Protein; 5g Fat; 69g Carbohydrates; 0

Cholesterol; 1,017mg Sodium; 9g Fiber.

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