Vegetable Pasta with Marinara

Do you ever get to the end of the day and think "wow I really had a heavy food day, I'm still hungry but I don't want anything that is super high in fat or calories and veggies would really help me feel better?" Okay I admit I might be the only person who ever thinks that. But I will say while I made this because I wanted the health factor I really got the good end of the deal because it was delicious as well! I'm actually shocked I've never made this before, as much as I love pasta and veggies it is only a natural assumption that I would of had it before, but you can bet I will be having it again real soon, I might even add chicken or shrimp to it but it was quite wonderful as is!



Vegetable Pasta with Marinara: Serves 4

8oz Pasta
1lbs Bag Frozen Cauliflower, Broccoli & Carrot Mix
3C Tomato Sauce
1tsp Sugar
1tsp Dried Basil
1/4tsp Garlic Powder
1/4tsp Onion Powder
Salt & Pepper
1/4C Parmesan Cheese - Shredded

Bring a large pot of salted water to a boil, add the pasta and cook until al dente, set to the side. While the pasta is cooking place the veggies (you are welcome to use fresh but I love these frozen bags because they are extremely convenient and the chopping is already done!) into a steamer pot/basket. If you don't have a steamer basket just place them in a tall sauce pot with about 1/2" of water and a pinch of salt and steam the vegetables until they are just cooked through and still crispy when pierced with a fork.

While the pasta and vegetables are cooking place the tomato sauce into a sauce pot with the remaining ingredients, bring to a simmer and continue to stir while it bubbles away. As soon as the vegetables are done steaming add them to the sauce and reduce the heat to low. Once the pasta is finished drain it and add it to sauce/veggie mix, stir and let it sit for a minute, then serve, top with 1TB of Parmesan and enjoy!

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WW: 6 Points Plus / serving