Tomato Squash Sauce with Pasta

*recipe adapted from Joy the Baker*

Ok….this picture is NOT really pretty but believe me….this is the tastiest thing I’ve ever cooked.

This is ACTUALLY supposed to be soup, however, it comes out a little thin for my tastes and when I added pasta it became AMAZING!

Tomato Squash sauce with Pasta

Ingredients

1 large Zucchini

3 medium carrots

1 celery stalk

2 medium yellow squash

1 large white onion

4-6 tablespoons minced garlic

3 tablespoons Thyme

4 cups Crushed Italian Tomatoes

2 cups water

2 ½ cups heavy cream

1 pound pasta, cooked and drained

2 cups Chicken Broth

Red pepper flakes

Salt

2 Bay Leaves

Instructions:

Chop Zucchini and Yellow Squash into small cubes. Chop the carrots and celery into small pieces. Julienne the onion.

In a stock pot add the zucchini, yellow squash, celery, carrots and onion and cook until the onions are translucent and the carrots are tender, approximately 10-12 minutes. Add the garlic and cook for an additional one minute while stirring. Add the thyme, bay leaves and red pepper flakes (add enough to thinly cover the surface) and cook for an additional minute. Add the tomatoes, broth and water. Cook uncovered for 30 minutes. Add salt to taste. Remove the bay leaves.

Now you will need to blend the mixture. NEVER fill the blender more than half full of hot liquids or you’ll be SORRY! Blend in batches and add the blended mixture to another bowl. Once the entire mixture is completely blended add the heavy cream.

Serve over cooked pasta and top with Parmesan Cheese.