Pasta with many vegetable sauce

This is one of my favorite pasta recipes…or should I say vegetable recipes?  It is mostly vegetables, a little whole wheat pasta, but mostly vegetables.  This dish is Nutritarian friendly and kid friendly, too!  Sam loves it.

If you wish, beans would taste great in this recipe.  Add an extra clove of garlic and 2 cups or so of cooked canellini or kidney beans—mmm:)

Makes 4-6 servings (we eat a lot!)

Ingredients:

2 onions, diced

6-8 cloves garlic, minced

1 medium eggplant, chopped into 1/2 inch dice or smaller

2 red peppers, chopped

1.25 pound zucchini, chopped

8 oz sliced white or cremini mushrooms

2 28 oz cans of chopped tomatoes (no salt added)

2 Tbs tomato paste

1 1/2 cups vegetable broth

1/2 tsp red pepper flakes (more or less to taste, I use 3/4 tsp, but then add a few peas to Sam’s bowl so he doesn’t’ taste as much heat)

A few handfuls of baby spinach, baby kale, or  beet greens

freshly ground pepper

12 oz “hardy” (because the sauce is thick and chunky) whole wheat pasta shapes such as penne (cook to package directions)

Method:

Sautee the onion in a little water or broth in a large pot over medium heat until translucent.  Add garlic, saute 1 minute more.  Add eggplant, stir 1 minute.  Add zucchini, peppers, and mushrooms, cook 5 more minutes or so.  Pour in tomatoes, paste, broth, and red pepper flakes.  Bring to simmer, simmer about 20 minutes to allow flavors to marry.  Add spinach, stir until wilted (about 1 minute).  Season with pepper to taste and toss with pasta.  If you desire, sprinkle a little fresh chopped basil, cilantro or parsley on top of each serving.