Curt's Delectable Creations

I love sauteed spinach, my mom makes it the best. It's sauteed in olive oil and garlic with a few red pepper flakes. I was going to make Tortellini with my Sunday sauce and Sausage. That's how I came upon this idea for a new dish. We took all three and made one! Mild and Hot sausage meat browned and added to the traditional Sunday sauce was the plan but then I figured let's make my bolognese sauce and mix it with the spinach! The recipe was a complete success.

2 medium zucchini (rinsed) 2 medium yellow squash (rinsed) 1 red bell pepper chopped 8 ounces whole-grain pasta 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1 (28-ounce) can diced fire-roasted tomatoes (undrained) 2 teaspoons sugar 1 teaspoon dried oregano grating cheese Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Slice zucchini and squash lengthwise into quarters. Slice each quarter into 1/2-inch-thick slices. Stir pasta into boiling salt water. Boil 12–15 minutes, till al dente. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, to coat. Add garlic, peppers, zucchini, and squash, 4 minutes or until veggies begin to soften. Stir in remaining ingredients,  cook 5 minutes or until thoroughly heated and liquid has slightly reduced in volume. Drain pasta. Remove vegetable mixture from heat. Toss with 1/4 cup grating cheese.  Stir pasta into vegetables, garnish with mo...