6 Veggie Spaghetti

I grew up eating pasta - a lot of pasta. And I like it in a lot of ways, but a bowl of white spaghetti with some plain tomato sauce thrown on top is just depressing to me. So I came up with this easy alternative, which cleverly disguises tons of veggies for even the pickiest of eaters, husbands and children included!

6 Veggie Spaghetti
amount varies based on veggie sizes

What I use:

• 1 box whole wheat pasta, cooked according to package directions
• 3 c. homemade pasta sauce (or 1 jar all-natural pasta sauce)
• 2 Tbsp. olive oil
• 1 small sweet potato
• 1 small white potato
• 2 small carrots
• 1 small zucchini
• 1 small onion
• 2 cloves garlic

How I do it:

1. Using a grater or a food processor with a shredding blade attached, grate or shred the sweet potato, white potato, carrots, and zucchini.

2. Chop the onion and mince the garlic.

3. Heat a large pot or dutch oven over medium heat. Add the olive oil.

4. Add the shredded veggies, onion, and garlic.

5. Cook for 5 to 8 minutes, stirring occasionally, until the veggies are softened.

6. Pour the tomato sauce over the veggies and stir to combine.

7. Cover and turn the heat down to low.

8. Simmer for 10 minutes to 3 hours, stirring occasionally, depending on how much time you have. A longer cook time will allow for more blended flavors and more hidden veggies.

9. Serve over the pasta or mix the pasta into the finished sauce.

You could also pour the mixed pasta and sauce into an oven-safe dish, sprinkle it with mozzarella and Parmesan cheeses, and bake it for 20 minutes at 375 degrees F. Cover with foil if the cheese is melting too fast for your liking.

What veggies do you think you could sneak in here?