I do try to add different veges into tomato sauce, when possible, because it seems the kids will eat pasta with virtually anything on top (most days). Today I had some yellow squash in the fridge, so I tried it.
Ingredients:
olive oil
1/2 onion, diced
1 can (14 oz) diced tomatoes
1 yellow squash, peeled and diced
Optional: 1 egg (yolk only)
In saucepan, put 2 Tablespoons of olive oil, and cook onions until soft. Put in can of diced tomato and its juice, along with the diced squash, and cook until squash are soft. Pour mixture into blender and blend until smooth. Return to saucepan and boil, adding the egg yolk. Serve over pasta when ready.
The kids did okay with this dish. They did eat the leftovers the next day, however.
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