My good friend Cherie came up with the idea for this “clean eating” recipe because she’s always trying to get her daughter, Mia, to eat more veggies (that’s Mia in the photo–painted nails and all—and yes, she loved this dish!) Cherie originally brought the sauce over one night when she was coming to dinner and it was so good I insisted on getting the recipe. I’ve since made it twice, and it’s a total hit with my husband and son.

How to Skip a Step

If you don’t want to deal with blanching the fresh tomatoes (to remove the skin), you can always substitute drained diced canned tomatoes. If you go this route, just add the drained diced tomatoes when you would otherwise add the fresh. Simple as that.

Cook It Longer

Ok, so I know it sounds ridiculous these days to suggest anyone cook for 1 second longer than they can get away with, but I have to say, long-simmered tomato sauce is AMAZING.  If you extend the cooking time the sauce will thicken as the water cooks off and you’ll end up with the most deliciously  intense, rich and sweet sauce you’ve ever had. You can simmer the sauce on low for an hour or even three hours. But, that’s only if you have the time! If you need a speedy quick fix (like me!) then you’re best bet is to stick to the time-crunched version below!

30-Minute “Eat Clean” Meal:

Penne with Homemade Tomato & Vegetable Sauce

Serves: 4 to 6

• 1 box (2.2 ounces dry) whole grain penne
• 4 tomatoes
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 Spanish onion, finely chopped
• 1 large zucchini, finely chopped
• 2 large squash, finely chopped
• 1/4 cup basil chopped
• 1/2 teaspoon oregano
• Sea salt, to taste
• White pepper, to taste
• 1 can organic garbanzo beans, rinsed and drained
• 1/2 cup sliced black olives

1. Bring a large pot of salted water to a boil. Add the pasta. Carefully add the tomatoes to the water and boil until the skin begins to split. Remove tomatoes from the water, cool under cold running water and peel off the skin. Drain the pasta once al dente, about 7-9 minutes. Set pasta and tomatoes aside.
2. Heat the oil in a large saucepan over medium-high heat. Add the garlic and onions; sauté 2-3 minutes, or until onions are soft. Add the zucchini and squash; sauté an additional 2 minutes. Add the tomatoes and mash with a potato mixer. Simmer over low heat for 15 minutes. Add the basil. Season with oregano, salt and white pepper to taste. Optional: You can eat the sauce chunky as-is or use a handheld stick blender to process it into a smooth and creamy sauce.
3. Pour the sauce over the pasta. Mix in the beans and olives. Serve at once.