Very Veggie Pasta

This high-fiber pasta sauce can be used over pasta or meatloaf, or even as a pizza sauce; 1- to 2-year-olds can eat it on pasta as finger food.


1 (12-ounce) box whole-wheat rotini
1 tablespoon olive oil
1 (28-ounce) can crushed tomatoes
1/2 teaspoon garlic salt
1 cup frozen sliced carrots
1 cup thinly sliced yellow squash
1 (15-ounce) can Italian seasoned diced tomatoes
1 cup packed baby spinach leaves
2 jarred roasted red peppers


1. Bring a large pot of water to a boil and cook the rotini according to package directions.
2. Meanwhile, heat the olive oil in a large saucepan over medium-high heat. Add the crushed tomatoes and garlic salt.
3. Place the carrots and squash in microwavesafe bowl and cook for 5 minutes. In a blender or food processor, puree squash and carrots with the diced tomatoes, spinach, and red pepper.
4. Add pureed mixture to tomato mixture cooking in saucepan. Cook 10 more minutes or until hot throughout. Serve over cooked pasta.

Serves 4