Very Veggie Marinara
1 medium onion (julienne cut)
2-3 cloves garlic (minced)
1 small carton of baby portabella mushrooms (sliced or quartered)
1 medium zucchini (sliced)
1 medium yellow squash (sliced)
5-6 stalks Swiss chard (leafy green top only, chopped)
1 can garbanzo beans
3 cups spinach
1 jar marinara sauce or homemade sauce
Grated parmesan cheese
2-3 tbsp extra virgin olive oil
1/3 cup water
Salt and pepper to taste
2 cups brown rice or quinoa or 4 cups whole wheat pasta
*optional= lean ground turkey or chicken breasts (diced)
1.In one medium sized skillet, add chopped Swiss chard and 1/3 cup of water. Simmer on low to medium heat until leafy greens become tender and wilted.
2.In separate large sized skillet, add 1 tbsp olive oil, onion, garlic, mushrooms, zucchini, yellow squash and saute on low to medium heat until vegetables are tender.
3.Add spinach leaves and wilted Swiss chard to vegetable mixture. Simmer until spinach has wilted.
4.Add garbanzo beans and marinara to large pan. Add salt and pepper to taste.
5.*optional= if choosing to add lean ground turkey or chicken breasts, cook thoroughly, and add to sauce mixture.
6.Simmer on low for 20 minutes.
7.In separate pot, boil brown rice, quinoa, or whole wheat pasta according to directions on package.
8.Serve sauce over a bed of brown rice, quinoa, or whole wheat pasta.
9.Sprinkle with grated parmesan cheese. ENJOY!