Primavera means; ‘The Season of Spring’. A very apt title for this marinara chock full of seasonal vegetables. This is one of Val’s recipes and it is divine and so flavorful. As pictured this is vegan and gluten-free (quinoa and corn pasta). This is also low-fat and heart healthy. Enjoy it on pasta, gluten-free pasta, polenta, a baked potato or even as a pizza sauce.
Yield: 8-10 generous servings
2 large cans of spaghetti sauce
1 cup red wine
1 Walla Walla or Vidalia sweet onion chopped
2 cups finely chopped broccoli
2 cups finely chopped spinach
2 cups finely chopped Swiss chard
1 cup chopped zucchini
1 cup sliced mushrooms
½ cup chopped fresh basil
6 cloves of chopped garlic
4 tablespoons Bragg’s Liquid Amino™
2 teaspoons extra virgin olive oil
1 teaspoon salt
Fresh cracked pepper
Adjust salt and cracked pepper to taste
Sauté onion, garlic and spices in olive oil. Add chopped veggies and sauté till tender. Add spaghetti sauce, wine and Bragg’s. reduce heat and simmer for 30 minutes stirring frequently. Serve over pasta, polenta, gluten-free pasta or as a pizza sauce.
Pictured: Sauce over quinoa/corn pasta with parmesan reggiano (aged 24 months).
© 2012 Valerie Bradley