Delicious Low-Fat Pasta Primavera Sauce

Anu's Note:

I found this recipe on allrecipes.com and made it ages ago, and positively LOVED it! Then, for some odd reason, I forgot all about it. Today, when I was going through my allrecipes cookbook, I rediscovered it, and just HAD to post it here. You gotta try this... it's definitely worth all that chopping!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 1 (14 ½ ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• ¾ cup fresh broccoli florets
• ¾ cup thinly sliced carrot
• ¾ cup sliced onion
• ½ cup zucchini , cut into chunks
• ½ cup sliced green bell pepper
• ½ cup red bell pepper , sliced
• 2 cloves garlic , chopped
• 2 bay leaves
• 1 tablespoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried rosemary
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 ½ teaspoons salt
• ¼ teaspoon ground black pepper
• 1 teaspoon white sugar
• ½ cup water

Directions:

1. In a large pot combine combine all the ingredients-- yep, ALL of them together in one go!
2. Heat to just boiling, cover and reduce heat to simmer.
3. Cook until all vegetable are tender, approximately 45 minutes.
4. Stir occasionally.
5. Serve with cooked pasta of your choice!

Reviews

[Chef #1356407]

I found this recipe and wasn't expecting anything special. But this was amazing. I had 2 giant helpings and my fiance, who is not thrilled about Pasta Primavera, ate all of his and half of mine!

[esperantino]

this was terrific! best primavera sauce i've ever made. I did not have broccoli florets so i left them out and bumped up the carrots to 1 full cup. I also did not have tomato paste, just tomato sauce. So, I omitted the extra water. i served it over penne pasta noodles.

[hannahactually]

This sauce was pretty good. I love vegetables, so I thought this would be right up my alley. It was loaded with delicious veggies, which is always a plus! However, having followed the recipe's cook times, the vegetables seemed a little over-cooked; like sugarpea, I, too, prefer a crunchier, more authentic vegetable taste in my sauces. Still, I enjoyed this over my whole-wheat pasta. Thank you for sharing!