Veggie Marinara over Farfalle Pasta

There is something so totally strange about vegetables compared to other foods. They basically have next to zero calories. You could load up on them and barely make a dent in your calories for the day. This meals takes total advantage of that!

Veggie Marinara over Farfalle Pasta

• 1 tablespoon olive oil
• 1 orange bell pepper
• 1 yellow bell pepper
• 1/2 of a medium sized red onion
• 1 medium size zucchini
• 1 tomato
• fresh broccoli (I used about 7-8 florets)
• 2 teaspoons minced garlic
  
• 2 (14oz) cans of tomato sauce
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 lb farfalle pasta
  
• dash of hot sauce *optional*
• 1 cup chopped boneless skinless chicken breast *optional*
  

Chop up all your veggies and set aside.

Heat the olive oil in the non stick skillet over medium heat. Add all of the veggies and allow them to cook about 4-5 minutes, stirring occasionally. Add the garlic, Italian seasoning, basil, salt and pepper. Cook an additional 1-2 minutes.

Add the tomato sauce and stir to combine.

Give it a dash of hot sauce!! You can skip this if you want, but I always find it gives it great flavor!

I added chicken to my sauce because I had some leftover from the chicken I roasted a few days ago.

Toss it all together with the pasta for a healthy pasta dish! It would be even better for you if you use a whole wheat pasta!

When I figured out the calories it ended up being around 347 calories per serving based on the meal feeding 4 people. It turns out that it will feed more than that. We fed 2 adults and a child with tons of leftovers, so it might be even fewer calories than what I thought.