Polly’s Farfalle Pasta with “Vegged-Up” Tomato Sauce



One large can Cento tomato puree, about 1 lb 12 oz.

2 tablespoons extra-virgin olive oil

About 2 teaspoons good quality Italian seasoning

About a teaspoon of garlic puree

About 3 cups of bowtie pasta uncooked
Cooked until al dente, about 13 minutes, test yourself for doneness.


2 cups baby spinach

One chopped green bell pepper


1/4 cup to 1/2 cup Kraft Parmesan Cheese or a reduced fat blend of Parmesan and Romano cheeses.


A little bit of sea salt to taste

Add olive oil to a medium size skillet, mix in garlic puree or mince garlic and heat on medium heat. Add in the chopped green bell pepper, and cook until tender.


Add in the center of tomato puree, turn the heat down to low, simmer on low for about 5 minutes. Adam two cups of baby spinach, or as much as you like. Cover saute pan with a lid, so it doesn’t spatter all over the place!

You have some extra sauce leftover so just put it in an air tight container and you can put it on sliced sautéed zucchini or you can cover some chicken Parmesan or eggplant parmesan with it or make another pasta dish.


Recipe created by Paulette L Motzko
Photography and Digital Arts by Paulette L Motzko, PLM Studios, Copyright October 2015