I really do make a lot of classic meals like spaghetti, although I’ve learned to pump them full of veggies. I know there are many necessary food groups, but the main one that the majority of Americans don’t eat enough of is vegetables. The only one I like to snack on is carrots, so I try to do that regularly, but I’m not much of a salad person and I always go for the sweets at breakfast, so supper is where I can load up. Plus I always make enough for leftovers, so I get another dose at lunch most days. This is my favorite way to eat noodles, and this sauce really smells savory and hearty without the meat. I haven’t had much hamburger lately, since Michael’s been trying to eat healthier (and so am I). Chicken is also hard for me to find amazingly appealing, but steak and fish are my favorites. I’ve got a mahi mahi recipe to share with you next, so stay tuned! I hope you get inspired to make some quick, light summer meals with this series. Let me know if you have any questions or suggestions of what I can healthify!
Healthy Spaghetti Sauce
Load your spaghetti sauce with vegetables to enhance the flavor without any salt or meat!
- 4 cups water
- 2 cups spaghetti noodles
- 1 tbsp olive oil
- 2 garlic cloves, chopped
- 1/4 onion, chopped
- 1/2 red pepper, chopped
- 1 cup cherry or grape tomatoes, chopped
- 1 cup marinara sauce
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
In a large, heavy pot on the stovetop, boil the water. Add the noodles and boil just until softened, 10-15 minutes. Drain, rinse in cold water, and set aside
Meanwhile, in a large skillet, heat oil over medium heat. Add garlic and onions and cook until browned, about 2 minutes. Add pepper and tomatoes and let cook an additional 3 minutes. Add the marinara sauce and fresh spinach and heat until hot enough to serve over noodles. Top with cheese and serve.