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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 fettuccine1 zucchini1 yellow squash8 oz. container of baby bella mushrooms1 yellow onion1 tsp. basil (Fresh or dried)1 tsp. oregano1 24 oz box of fettuccine1 8 oz package of Italian sausage (Optional for vegetarians)2 Tbsp. salt2 Tsp. pepper2 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.