# What You Need:
→ Vegetables
01 - 2 medium carrots, peeled and chopped
02 - 1 medium zucchini, chopped
03 - 2 cups fresh spinach, washed and roughly chopped
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
→ Sauce Base
06 - 2 tablespoons olive oil
07 - 1 can (28 oz) crushed tomatoes
08 - 2 tablespoons tomato paste
→ Seasonings
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon black pepper
13 - 1/2 teaspoon sugar (optional, to balance acidity)
→ Optional
14 - 1/4 cup grated Parmesan cheese
15 - Fresh basil, for garnish
# Steps:
01 - Heat olive oil in a large saucepan over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
02 - Add carrots and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add spinach and cook until wilted, about 2 minutes.
04 - Add crushed tomatoes and tomato paste. Stir to combine thoroughly.
05 - Season with oregano, basil, salt, pepper, and sugar if using. Bring to a simmer, then cover and cook on low heat for 20 minutes, stirring occasionally, until all vegetables are very tender.
06 - Remove from heat and let cool slightly. Using an immersion blender (or transfer to a blender in batches), puree the sauce until completely smooth.
07 - Return to heat if needed, adjust seasoning, and stir in Parmesan if desired. Serve hot over pasta, garnished with fresh basil.
