Three-Vegetable Pasta Sauce

Name: Three-Vegetable Pasta Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 3 cups.
Ingredients: 2 cups fresh cauliflowerets; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 4 cups fresh baby spinach (about 4 ounces); 1/2 teaspoon salt; 1/2 teaspoon garlic powder; Hot cooked pasta

In an effort to sneak vegetables into my family’s food, I created this zesty sauce of cauliflowerets, baby spinach and tomatoes. —Chase Miller, Gatesville, Texas

Ingredients

2 cups fresh cauliflowerets
2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 cups fresh baby spinach (about 4 ounces)
1/2 teaspoon salt
1/2 teaspoon garlic powder
Hot cooked pasta

Directions

In a large saucepan, place a steamer basket over 1 in. of water. Place cauliflowerets in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 10-12 minutes or until tender. Cool slightly.
Place cauliflower in a food processor; process until pureed. Transfer to a large saucepan; stir in tomatoes, spinach, salt and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, about 2 hours or until flavors are blended, stirring occasionally. Serve with pasta.

Nutrition Facts

3/4 cup (calculated without pasta): 61 calories, 0 fat (0 saturated fat), 0 cholesterol, 595mg sodium, 14g carbohydrate (8g sugars, 5g fiber), 4g protein.

Originally published as Three-Veggie Pasta Sauce in Taste of Home 5-Ingredient Cookbook RTL 2015