When I was younger, every Sunday like clock work, my mother made a pot of her Sunday sauce, and regardless of where we were or what was going on, we were all around that dinner table by 3pm. Unfortunately, this tradition has tanked now that I am a mom of three, and my parents live through a tunnel and over a bridge, so her sauce is far away. As much as I would like to stick to my roots, this is one that I don’t. I am, however, a big believer in family dinners, and I love cooking, so four to five family dinners per week are an absolute must.
Last week, I attended an event at the Bowery Hotel, for RAGÚ® Homestyle pasta sauces, and while there, memories of our Sunday dinners immediately flooded my mind. I realized that I don’t have time to make sauce from scratch, so their Homestyle Sauces did just the trick for me. I am almost certain that my kids will love it too.
At the event, guests were invited to create their own pasta dish, choosing from fresh veggies, and different pastas, including zoodles (or zucchini noodles). I chose to incorporate some garlic, yellow zucchini, and asparagus, along with some zoodles, with RAGÚ® Thick and Hearty Homestyle Pasta Sauce, topped with fresh parmesan cheese. My dish was delicious, and easy enough for me to make at home for the kiddies.
RAGÚ Homestyle sauce are some of my favorites, because with their thick and hearty substance, it hugs pasta perfectly. Not to mention, I feel good about feeding my children sauce that is made with great ingredients. Their sauces use peeled tomatoes, along with chopped vegetables that are simmered, without artificial colors and flavors; as well as no high-fructose corn syrup.
Here’s a recipe for one of my favorite’s Penne Primavera:
12 oz penne pasta
1/2 pd eggpant diced
1 tbsp olive oil
1 medium zucchini diced
1 medium red onion
1 cup vegetable broth
1 jar RAGÚ® Thick and Hearty Homestyle Pasta Sauce
1/4 cup grated Romano Cheese
1 cup Italian Blend Shredded Cheese
2 tbsp chopped fresh basil
Cook pasta as directed. Heat oil in pot and add onions. Cook 3-4 minutes, reduce heat and add eggplant, zucchini, and broth. Cook till tender. Stir in sauce, cooked pasta, and cheeses. Cover and cook until heated through. Top with remaining cheese and freshly chopped basil. Enjoy!
From time to time, it’s nice offer my children a little piece of my childhood, even if it’s modified slightly to accommodate our lifestyle today.
This is a sponsored post written by me on behalf of RAGÚ® Homestyle pasta sauce.
