This recipe is a great quick meal if you happen to have left overs they warm up well! The veggie meatballs are my recipe previously in my blog, I always make a double batch and freeze some. This is also a good recipe for kids that don't always want to eat green things because the spinach cooks down they don't even know it is in there! You can chop the spinach to be "hidden" even more for picky eaters.
Ingredients:
• 3 cloves garlic minced (more or less depending on your love of garlic)
• 1 medium onion chopped fine
• 2 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp pepper
• 1/4 tsp salt
• 28 oz crushed tomatoes (I use canned from our garden but store bought is fine too)
• 8 oz tomato paste
• 1 bunch of spinach washed and dried
• about 8 veggie meatballs
• box of pasta of your choice
Directions:
Start the pasta water and bring to a boil as you are doing the sauce, when it boils add the pasta, keep an eye on it when you are doing the sauce! Heat a large sauce pan over medium with the olive oil, then add the garlic and onion, cook until onions become transparent, about 4 to 5 minutes, make sure you stir this you don't want the garlic to burn. Add the crushed tomatoes and stir well, add the salt, pepper, and sugar (we add the sugar to add to the sweetness of the tomatoes, its a trick I use in pasta sauce too). Add the tomato paste and stir well. When the sauce is thickened with the paste add the spinach.
spinach added
The spinach will have to be cooked down for about 5 minutes, it should look something like the picture below.
spinach cooked down!
Make sure you are keeping an eye on the pasta, it should be about done, feel free to drain it and let it sit for a few minutes in the strainer.
Add your veggie meatballs! And cover if they are frozen like mine are they will have to re-warm for about five minutes covered.
Veggie meatballs added
Add the pasta and stir, feel free to serve with soy cheese or vegan parmesan and garlic bread!
Dinner time YUM!!!!!!!!!!
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