RED RED VEGGIE PASTA

INGREDIENTS:

• 12 ounces spaghetti or pasta of choice
• 2 cups of Red Red sauce
• 1 small red onion (julienne sliced)
• 2 medium zucchini, chopped (1/2 pound)
• 2 medium yellow squash, chopped (1/2 pound)
• 1 large red bell pepper (julienne sliced)
• 3 garlic cloves, minced (1 tablespoon)
• 1/2 cup chopped Roma or grape  tomatoes
• 1/2 pound spinach leaves
• 3 tablespoon olive oil
• Sea salt and fresh ground black pepper
• Vegan Parmesan cheese or nutritional yeast for serving

DIRECTIONS:

MAKE SAUCE

1. Heat olive oil in a wide skillet on medium heat. Add onions and cook, stirring occasionally until translucent; 3 to 5 minutes.
2. Add zucchini, yellow squash, garlic, bell peppers, and a generous pinch of sea salt and black pepper  then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. 
3. Stir in the Red Red sauce, chopped tomatoes  and cook another 3 minutes.

COOK PASTA

1. While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.

TO FINISH

1. Take the sauce off of the heat, and then stir in the spinach. 
2. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. 
3. Toss again, and then serve with vegan parmesan or nutritional yeast sprinkled on top.