I just made this sauce for a couple of friends who have a three week old baby. The mom is breastfeeding and has a lot of limitations on what she'd like to injest (including onions and garlic, which are favorites for me in my cooking). This is a basic recipe, which comes out VERY carrot-heavy in taste, but it's refreshing, light, and healthy.
1 cup vegetable broth
1 can stewed tomatoes
4 carrots
1 bunch, kale
2 bunches, brocolli
In large pot, add broth and carrots; bring to boil, 5 minutes
Add rest of veggies, including tomatoes
Let cook on medium-low heat for 30 minutes or until greens are boiled down
Turn off heat, let stand until slightly cooled
Put all ingredients in blender; blend until completely pureed
Set aside.
In separate pot, bring water to boil
Place veggie rotini pasta in boiling water, cook until al dente
Drain pasta
In large bowl, add pasta and sauce, blend together
This dish can be served cold or hot.
