Healthy, Hearty Italian Dinner

29 ingredients
15 steps

Ingredients

  • 1 -2 onion, chopped
  • 1/2 - 1 lb baby carrots
  • 1 -2 garlic clove
  • 1 -2 lb frozen yellow squash (or zucchini)
  • 1 lb frozen spinach
  • 12 -16 ounces canned artichoke hearts
  • 1 -2 cup cooked chickpeas (rinse well if canned)
  • 6 -12 ounces canned mushrooms
  • 2 quarts spaghetti sauce (I like Classico)
  • 1/2 tablespoon italian seasoning
  • 1 tablespoon basil
  • 1 teaspoon oregano
  • 1 cup vegetable stock (or chicken stock)
  • 1/4 cup vermouth (optional)
  • olive oil
  • salt
  • Vegetable Substitutions
  • eggplant
  • italian beans
  • swiss chard (chopped)
  • escarole (chopped)
  • broccoli floret
  • cauliflower floret
  • diced tomato
  • Polenta slices
  • 1 -2 lb firm prepared polenta
  • olive oil
  • garlic powder
  • italian seasoning

Directions

  1. 1
    Brown onions and baby carrots in a little olive oil over medium heat.
  2. 2
    Stir in other vegetables and toss well.
  3. 3
    Add spaghetti sauce, stock, vermouth, and herbs. Stir well and bring to a boil.
  4. 4
    Simmer until carrots are fully cooked and flavors are blended - about 30 minutes though it can hold as long as needed. Taste and adjust seasonings if necessary.
  5. 5
    If the sauce is too thick for your tastes add additional stock, tomato juice, or V8.
  6. 6
    If the sauce is too thin for your tastes add tomato paste or simmer, uncovered, until it thickens.
  7. 7
    To prepare the polenta, first slice about 1/2 to 3/4 inches thick.
  8. 8
    Lightly grease a griddle with olive oil. Heat it on medium to medium-high heat.
  9. 9
    Brush the polenta slices with olive oil as well.
  10. 10
    Brown both sides of the polenta on the hot griddle then sprinkle lightly with garlic powder and Italian seasoning.
  11. 11
    Serve sauce over polenta and top with Parmesan.
  12. 12
    If you like, you can round out the meal with a green salad and garlic bread.
  13. 13
    Note: Feel free to add cooked chicken, browned ground beef, browned sausage, cooked pork, or whatever leftover meat you have if you don't want a meatless dish.
  14. 14
    Note: If you are adding leftover vegetables that have already been cooked add them at the last 10 minutes so they don't overcook.
  15. 15
    Note: This can be made in the crockpot but may require you to reduce the amount of stock. Brown onions and carrots first for the best flavor.

Products Matching These Ingredients

Cheese and onion

Cheese and onion

Walkers

C NOVA 4

Breadsticks, garlic

NOVA 4
Red Onion

Red Onion

NOVA 1
Yellow Bell Pepper

Yellow Bell Pepper

A NOVA 1

Baby brussels sprouts

A NOVA 1
sage and red onion stuffing mix

sage and red onion stuffing mix

D

Baby kosher dill pickles

D NOVA 4

Pickles, zesty garlic chips

Spartan

C NOVA 4

Texas toast, garlic

NOVA 4

Broccoli, cauliflower & carrots california blend

Spartan

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

Cut & peeled baby carrots

A NOVA 1

More Recipes to Try

Halloween Snack Mix

4 ingredients

Baked Cinnamon French Toast

9 ingredients

Almond-Crusted French Toast

8 ingredients

Peanut Butter Cup Chocolate Cupcakes

10 ingredients

Hard-Boiled Egg Casserole With Ham

8 ingredients

Tomato Chicken Rice Soup

16 ingredients

Mustard Turkey Cutlets

8 ingredients

Snow Pea Stir Fry

8 ingredients

Fresh Vegetable Dip

8 ingredients

Clam Fritters

11 ingredients

Butternut Squash & Potato Mash

9 ingredients

Pressure Cooker Memphis-Style Ribs

15 ingredients