Who doesn’t need a quick pasta fix? I know every now and then I do. Pasta is one of my favorite things to eat (hence my blog name), and while walking home from work one day, it sprung to me that I would cook up a quick veggie pasta with red sauce. Now I call this a quick fix, because I simply used a jar sauce. I really just needed to mock up a quick arrabiata pasta recipe.
Sometimes you just don’t have enough hours in the day to create your own perfect pasta sauce that has been simmering over a stove for hours, so I turn to the jar. I can’t reiterate enough how important it is to not skimp on a good jar of sauce. Anything that you’ve seen advertised on T.V., count me out. Growing up with an Italian grandmother, if I am not making my sauce, I want it to taste homemade.
Usually when I pop into one of Chicago’s local grocers, I make an effort to reach outside the boundaries jarred sauce, and spring for one of my favorite sauces they have to offer. A spicy marinara is typically known as Arrabiata sauce, and it’s my favorite.
While researching a cleaver Instagram caption, I realized that Arrabiata legitimately means “angry” in Italian. Here I thought to myself, “How can something that makes me so happy be so angry?” Perhaps it’s the heat that it brings, the spice on the tip of your tongue that makes you want to yell, “Oh madonne!”
I know, I know…what kind of recipe am I sharing where I’m basically throwing a jar of sauce in some vegetables and calling it a day? Let me tell you, I wouldn’t be sharing this if it weren’t GOOD and a regular staple in my own home. Not only that, let this post serve as motivation to perfect and post my very own Arrabiata sauce. *very obvious wink*
This a quick, easy recipe, it won’t taste or feel like you just threw it together in 20 minutes with little effort. And did I mention it’s under 515 calories? Grab a bowl, throw on some sweats and happily dive into this “angry” pasta.
Quick Arrabiata Pasta Recipe
Prep Time: 10 mins
Cook Time: 20 mins
Servings: 4
Calories per serving: 511
Fat: 7.8
Carbs: 95.6
Protein: 17.1
Ingredients
- 1 cup zucchini, sliced
- 3 garlic cloves
- 1 cup yellow onion, chopped
- 1/2 tbsp olive oil
- 1 cup (or a handful) of baby spinach
- 16 oz of linguine (my favorite is Barilla, but use what you have!)
- 1 jar of your favorite arrabiata sauce – I used Borgo de’ Medici Organic Tomato Sauce with Chilli Peppers
- Additional seasoning (salt, pepper, garlic powder, etc.)
Directions
- Begin chopping zucchini, onion and garlic while large pot of water begins to boil.
- Spray or add olive oil to a sauteed pan and add vegetables. Add seasoning, as you wish.
- Add pasta to pot of water and cook until al dente.
- Once vegetables are tender, add sauce and bring to a simmer. Add water to the sauce and vegetables if it is too thick.
- Add a handful or two of baby spinach to sauce and mix until wilted.
- Strain pasta and add to vegetables and sauce. Stir pasta until completely coated.
- Serve pasta immediately with parmesan cheese (optional).