After my gazpacho disaster, I was a bit hesitant to head out on my own with a recipe.  Luckily lazy me didn’t make it to the store yesterday, so I was forced to work with what I had on hand.

I decided upon pasta because our pantry was filled with noodles.  My kids get a bit annoyed when I mess with the sauce, but I couldn’t help myself.  It’s my job to get as many vegetables in those little bellies as possible.

I don’t have a finished picture of my creation, but it was good.

While the noodles were cooking, I cooked up some ground pork.  Then in a separate pan, I heated up olive oil, onions, garlic, zucchini, eggplant, tomatoes, basil, and oregano.  When that was all good and heated up, I mixed the meat and a can of store bought pasta sauce with the vegetable mix and let the flavors sit for a few minutes.

The only thing I would change would be to actually use two cans of canned pasta sauce because my outcome was a bit too chunky for my tastes.  Overall though, I really liked it.

We have a lot of leftovers, so I think I’ll freeze the rest for some night when we are running late.

I assume I could probably make an almost identical recipe by substituting tomato paste and sauce for the premade pasta sauce.  At this point, I’m not exactly sure how to get that to come out good.  Any suggestions would be great.

In the meantime, I thought I would share this recipe with you.  (Click here.)  It has great reviews online, and I am about to pop it in the oven.  Since I can never leave anything alone, I’m adding onions and garlic.  And I’m using the CSA potatoes rather than red potatoes.

Wish me luck!