Chunky Vegetable Marinara with Fresh Arugula
- 12 oz. rotini pasta
- 1 tbsp. olive oil
- 1 cup, diced Cal-Organic Fennel
- 3 cloves, minced garlic
- 1 cup, cleaned and diced Cal-Organic Leeks
- 1 cup, diced Cal-Organic Table Carrots
- 1 cup stems and florets, diced Cal-Organic Broccoli
- 1 tsp. Italian seasoning
- 1/2 cup red wine
- 1 (28 oz.) can tomato sauce or salsa
- 10 oz. Cal-Organic Arugula
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10 minutes, then drain and set aside.
- Meanwhile, heat the olive oil in a skillet. Add the fennel, garlic, leeks, carrots, broccoli and Italian seasoning and sauté for about 5 minutes, tossing frequently. Deglaze the pan with the red wine and scrape the bottom of the pan with a wooden spoon to incorporate all the flavor of the cooked vegetables. Stir in the tomato sauce or salsa and simmer for about 10 minutes.
- Serve over the warm pasta and top with a handful of fresh arugula over each serving.
Tips for storing carrots
Store carrots in a resealable plastic bag or other airtight container.
To extend the shelf life of your carrots, you can place a damp paper towel in the bag or container, but avoid storing carrots in water as it will soften their texture.
Carrots should be stored in the refrigerator between 34 and 36 degrees Fahrenheit.
Avoid storing carrots near ethylene-producing fruits and vegetables, such as apples or pears.
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