It's ironic that I am not a huge fan of pasta, yet it is the one food I make every single week. EVERY SINGLE WEEK. Without fail. Too tired to cook for hubby, boil some pasta, add pesto and some parm. Toddler being finisky? Boil some pasta, add grape tomatoes, avocados and raw broccoli, and top with a little olive oil + salt and pepper and bam dinner (at least 3x a week). Want to make a dish for a new mama that can be reheated and eaten all week long? Pasta wins again. We usually stick to whole wheat or quinoa pasta but I am looking to test out a few more kinds. (please share your favs!) Which is why I knew I'd eventually want to "healthify" a pasta sauce recipe to stock my freezer with.
So how do you do that without losing the flavor (or my hubby's interest level)? Well you roast up a bunch of yummy veggies along with your farm fresh (yay CSA!!) tomatoes, which you then blend into submission and then simmer until the whole house smells like what I'd hope growing up in an Italian household would smell like. Serve on whole wheat pasta with my favorite homemade kale turkey meatballs and I am going to go ahead and call that a win. And making a from scratch dinner that we all loved, in a week where my toddler is playing "test those boundaries" and little sleep is a bigger win, so easy to say I am feeling golden.
***Let's just disregard the fact that I spent most of the days in my pj's and had not put a brush through my hair, that my friends is called balance....**
I would say make the sauce over the weekend and it makes for a much easier weeknight dinner. Freezing? Take it out morning of and place in the fridge for defrosting. Other than a bit of work to get the veggies cut up, and allowing for time to simmer you aren't left with a ton of clean up. Which in my book is IMPORTANT.
I had to include these shots of our dinner because the kale turkey meatballs were bomb.com! And will hopefully be up on le blog soon. Just need some tweaking....