I put this together with another recipe in mind, and it turned out fantastic! And, it's fat-free when using the meat-substitute. I suppose you could use browned burger, though. My hubby thought it was real meat until I told him.
Pasta Veggie Sauce
1 pkg (12 oz) Yves Ground Round (fat-free meat substitute)
1 14.5 oz can diced tomatoes (I used no salt added), undrained
1 14.5 oz can diced golden (yellow) tomatoes, undrained
1/2 pkg frozen broccoli and cauliflower (about 8 oz)
Splash of wine
Spices to taste
Break up the Ground Round and heat through. If using real meat, crumble, brown and drain.
Add all other ingredients. Stir well. Heat for about 15-20 minutes, to let flavors combine and the frozen stuff to thaw.
Add splash of wine, stir in, and let cook for about 5 more minutes.
Serve over your favorite pasta or spaghetti squash.
I came up with another yummy variation of this:
1 14.5 ounce can of diced tomatoes (with onion and roasted garlic), undrained
1 14.5 ounce can of diced yellow tomatoes, undrained
1 'brick' of frozen chopped spinach (I think it's 10 ounces)
1 15 ounce can low-sodium black beans, rinsed
Granulated garlic to taste
Dried minced onion to taste
Spices/seasoning to taste (I used Italian seasoning)
Put first four ingredients in a pot over medium heat, stirring to help break up the spinach brick. Once the spinach is broken up, add the rest. Put on low heat, covered, for about 10 minutes.
Serve over pasta or spaghetti squash. Yum!
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