Kid-Approved Homemade Spaghetti-Os (w/ added veggies!)

• servings: 6 servings
• active time: 10 minutes
• total time: 33 minutes

Ingredients

2 Tablespoons olive oil

½ cup finely chopped onion

1½ cups grated carrot (about 1 large carrot)

3 cloves garlic (minced)

1 cup baby spinach (chopped)

1 teaspoon kosher salt (divided)

2 Tablespoons tomato paste

15 ounces tomato sauce

3 cups chicken broth (or vegetable broth or water for vegetarian option)

1 teaspoon brown sugar (or honey)

2 cups Anellini pasta (or other small pasta)

¾ cup grated Parmesan cheese

Ground black pepper (to taste)

Directions

Add the oil to a medium-sized pot over medium heat.

Add the onion, carrot, garlic, spinach, and ½ teaspoon of salt. Sauté until softened, 2 to 3 minutes.

Stir in the tomato paste and cook for 30 seconds to develop the flavor. Stir in the tomato sauce, broth/water, brown sugar, and remaining ½ teaspoon of salt. Simmer for 5 minutes to make sure the vegetables are completely soft. Turn off the heat.

Blend the sauce until smooth, either with an immersion blender in the pot or transfer the mixture to a blender then return the sauce to the same pot.

Stir in the pasta and cook over medium heat, until tender, 12 to 15 minutes. Make sure to stir the bottom every few minutes so the pasta doesn’t stick to the bottom.

Once the pasta is cooked, stir in the cheese then taste and add pepper and additional salt, as needed.

To serve, spoon into bowls and sprinkle with extra cheese, if desired.

Nutrition

• Serving Size: 0.66 cup
• Calories: 352 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Unsaturated Fat: 6 g
• Cholesterol: 11 mg
• Sodium: 1049 mg
• Total Carbohydrate: 52 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 15 g