Pasta with marinara high protein homemade pasta 2 ways!

December 27, 2017homemade
Blog post

Cook time: 20 minutes

Serves: 6

Nutrition highlights & benefits:

This is pasta BOOSTED like you’ve never seen it!

We’ve got tons of fresh garlic, onion, basil, tomatoes & red bell peppers which TASTE
incredible, and also deliver huge amounts of antioxidants, phytonutrients, vitamin C,
fiber and more to boost your immunity and protect your body from disease.

The fiber and whole wheat pasta gives you that wonderful feeling of fullness and slow
release energy – without spiking your blood sugars. We’ve even included a spiralized
zucchini pasta for you to try – for a novel twist, or if you have gluten sensitivities.

Last but not least, we’ve added some walnuts to our Homemade Marinara – which adds
a lovely crunch, extra protein and also beneficial omega 3 & 6 fatty acids.

Print Recipe

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Serves: 6

Ingredients

  • 1 pack of whole wheat pasta AND/ OR 2 zucchinis
  • For the marinara: 1 medium onion, 2 cloves of garlic, 2 cans tomatoes - or 1 Lb fresh tomatoes, 1 tube tomato paste, 1 carrot grated, 1 red bell pepper
  • To season: 1-2 Tbs any combination of: fresh or dried oregano, thyme, rosemary
  • Our protein add in: 1 cup walnuts or pine nuts
  • Olive oil, salt & pepper to taste

TOPPINGS

  • Optional: Some fresh torn basil to garnish, grated parmesan.

Directions

  • 1)

    Instructions: So good you will never buy canned or jarred marinara again!

    For the pasta: Bring a pot of water to a boil with a dash of salt and olive oil. Add
    2 cups of raw whole wheat pasta of your choice. Cook for 10-12 mins for until done,
    then drain and set aside.
    OR: Spiralize 1-2 whole raw zucchinis with a spiralizer to make spaghetti.

  • 2)

    For the marinara: Finely chop the onions, garlic and fresh herbs. Roughly chop the
    fresh tomatoes and 1 red bell pepper. Grate the carrot.

  • 3)

    Next, sautee the onion & walnuts in 1 Tbs olive oil and some salt for 3 mins on
    medium heat. Add the tomato paste, chopped herbs, tomatoes, red bell pepper,
    carrot and stir. Then let it cook down and simmer away for about 10-15 minutes.

  • 4)

    You’re done! To serve: Add zucchini noodles or pasta to a plate. Top with a
    generous serve of the pasta sauce, some fresh torn basil and grated parmesan
    cheese.

  • 5)

    Cooking notes & tips:

    Try to remove your pasta from the heat when it is still chewy and very slightly
    underdone as it will continue cooking when drained.

    Add a little olive oil to the cooked pasta and stir to avoid it sticking.

    If you don’t own a spiralizer, you can buy one on amazon for about $14.

    You can sautee your spiralized zucchini with some garic, chilli flakes, olive oil and
    salt for 2-3 mins if you prefer it that way.

    You can add minced beef when you are sauteeing the onions instead of walnuts for a
    meat-based version of this dish.

4 Comments

  • Ginny

    February 2, 2018 at 3:17 am

    Thanks, Anna!

    I roasted the squash in the oven. when it was done I shredded it and added some olive oil. I then made what I call “poor man’s ricotta”- Cottage cheese with grated parmesan cheese. Added it to the squash and putt it bake in the oven for about 10 minutes and then served it with meatloaf and a green salad. It was yummy! I will definitely try your recipe!

    Thanks again, Ginny Wagner

    1. homemade

      February 3, 2018 at 12:27 am

      Fantastic Ginny! That sounds delicious! warmly Anna

  • Christina Catterine

    July 11, 2018 at 8:15 pm

    I had a vegetarian friend who baked spaghetti squash then ran a fork through it causing it to “noodle up” and served that with pasta sauce and Parmesan cheese on it. It wasn’t bad.

    1. homemade

      July 12, 2018 at 7:34 pm

      That’s another great idea Christina- thanks for sharing! Enjoy our recipe too! warmly Anna

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