A fresh, tasty alternative to the easy, college classic.
By Vivie Behrens
Nearly every college student keeps a stock of spaghetti and tomato sauce in their pantry for the days we need a quick, filling dinner. However, after the 100th bowl of the same spaghetti, we’re all craving something that’s both tastier and healthier this fall.
While making spaghetti sauce may seem like a daunting task, this easy recipe offers a simple modification to our favorite everyday meal, but will leave us all feeling more satisfied and accomplished.
Fettuccine with Sautéed Vegetable Tomato Sauce
Ingredients
- 1 24 oz. can of crushed tomatoes (or your favorite jarred tomato sauce)
- 1/2 lb. raw fettuccine
- 1 zucchini
- 1 yellow squash
- 8 oz. container of baby bella mushrooms
- 1 yellow onion
- 1 tsp. basil (Fresh or dried)
- 1 tsp. oregano
- 1 24 oz box of fettuccine
- 1 8 oz package of Italian sausage (Optional for vegetarians)
- 2 Tbsp. salt
- 2 Tsp. pepper
- 2 Tbsp. olive oil
Preparation
- Fill a large pot with salted water and let it come to a boil while starting the tomato sauce.
- Prepare vegetables. Cut up zucchini and yellow squash by slicing them in half lengthwise. Chop zucchini and squash into half-inch thick slices. Chop your mushrooms into large chunks.
- Sauté veggies by first adding a teaspoon of olive oil to a large pan over medium-high heat. Add in zucchini, yellow squash, and mushrooms. Season with plenty of salt and pepper.
- Cook until vegetables are soft, but not soggy. It should still have a fresh crunch.
- Set aside in a bowl.
Cooking Instructions
- Add olive oil to the same saucepan over high heat. Add sausage.
- Use a wooden spoon to break up sausage into large chunks, and cook until brown on both sides.
- While the sausages are browning, dice half an onion.
- Once the sausage is nearly cooked, use the wooden spoon to scoot the sausage towards the edge and clear the center space in your pan.
- In this hole, add the onions and sauté until they are soft and translucent.
- Add garlic and allow it to cook until fragrant (about 30 seconds). Stir the meat, onion, and garlic together.
- Add can of crushed tomatoes to sausage mixture. Slowly stir in sautéed veggies.
- Season generously with salt, pepper, dried oregano and basil. Note: Because the canned crushed tomatoes are unseasoned, make sure to add plenty of spices to create the best flavor.
- Allow sauce to simmer over low heat, and add fettuccine to the boiling water. Cook according to package instructions.
- Once cooked, add the pasta to the sauce. Sprinkle with parmesan for extra cheesy goodness.
This sauce will make around 4-6 servings. If there is leftover sauce, store in the freezer to be used at a later time.