My summer marinara is something I made off the top of my head with ingredients I had in the house.
Be creative with your veggies and feel free to add more or less of what you like.
1 Jar Mario Batali Marinara sauce – I forgot to tell you this is Semi-Homemade and that’s what makes it quick and easy (However, homemade marinara is pretty quick and easy to make too!)
I chose this brand because Mario Batali doesn’t add in any preservatives or funky ingredients. The label is straightforward goodness and the sauce is delicious as well as easily seasoned for your preferences.
Diced Zucchini – Also julienned zucchini to serve sauce over unless you want pasta.
Diced Red Peppers
1 Clove of Garlic Minced
Fresh Corn off the cob
Salt & Pepper to taste
Tbl coconut oil
In a saute pan, warm oil to saute veggies.
While the saute pan is heating up, put a large pot of water on to boil.
Saute the zucchini, carrots, onions, and peppers for 3-4 minutes or until softened. Then add garlic clove. Saute for another minute.
Add jar of sauce.
Julienne a zucchini with a peeler or other tool.
Cook corn on the cob for about 5 minutes.
Cut corn off cob and add to sauce along with basil.
Serve over blanched zucchini (drop zucchini in a colander into the boiling water for about 30 seconds). I used the same water I cooked the corn on the cob with.
Make pasta for people who don’t mind the carbs using the same boiling water!