We eat a lot of spaghetti.  And growing up in an Italian family, I’ve eaten a lot of spaghetti for a long time.  It’s just one of my “go-to” recipes for quick (and cheap) dinner.  To make it a win-win, it’s actually one of my recipes that all three of the boys will eat.

Recently, I’ve started sneaking some extra vegetables into my sauce.  Gabriel will NOT eat a fruit or vegetable.  He would be starving in the desert and he would not eat a veggie.  Honest.  He doesn’t eat jelly on his PB&J and he picks out the fruit filling on birthday cakes.  But by some luck, he will eat my veggie laced spaghetti sauce.

Now, momma is trying to diet and thinking of creative ways to get the kids to eat and keep it good for me, too (it’s a PIA to tell you the truth).

Tonight, I made it work!  I made some really good spaghetti sauce (if I don’t say so myself), that is super low in fat and chock full of vegetables.  I was perfectly pleased with myself.  So I decided to take a picture and share it with you in hopes that maybe it will help get some veggies into your kids, too.

Ingredients:

  • 2 large cans of tomato sauce (28 ounces each)
  • 1 small to medium zucchini
  • 1 smallish white/yellow onion
  • 1 large carrot
  • 1 cup sliced mushrooms
  • 2 cloves garlic
  • Italian seasoning
  • salt & pepper to taste
  • dash of cinnamon
  • Any type of pasta (your preference)

I finely chopped all the vegetables in my Ninja but you can just use a food processor or blender if that’s what you have.  Heat a medium sauce pan over medium heat.  I poured about a teaspoon of olive oil in the bottom, but it would have been fine using some non-stick spray.  Put all the vegetable mush into the pan and start sauteing.  Add tomato sauce and seasonings to taste (about 2 tablespoons of Italian seasoning, salt & pepper to taste, dash of cinnamon).  Bring to a boil, then reduce heat to med-low.  Cover and let simmer while you prepare your pasta.  Be sure to simmer it long enough to soften all the veggies.

Because the vegetables are all minced up, it adds a  nice texture and thickness to your all vegetable sauce without giving the hidden goodies away.  My kids slurped up their “sucky noodles” without any protest.

I plugged this into my SparkPeople nutrition calculator, and the sauce only has about 56 calories and 1 gram of fat per serving (not using olive oil), yet it’s packed with nutrients.  GO ME!