On nights when everyone's tired, the dog is staring at the table, and my kids announce “I don’t like this” before they’ve even tried it, I lean on a handful of tricks I've learned the hard way. This 30-minute weeknight pasta hides a full serving of vegetables in a sauce that tastes like comfort food — not a biology experiment — and the kids actually ask for seconds. It’s the kind of recipe I rely on when life is messy: quick, forgiving, and designed to get a nutritious dinner on the table without drama.
Why this works (and why kids will eat it)
There are three simple reasons this dish gets eaten without negotiation:
Ingredients (serves 4)
| Ingredient | Amount |
| Dry pasta (penne, fusilli, or shells) | 12 oz / 340 g |
| Canned crushed tomatoes | 1 can (28 oz / 800 g) |
| Carrot, peeled and chopped | 1 large |
| Zucchini, chopped | 1 medium |
| Frozen spinach | 2 cups (loosely packed) |
| Onion, roughly chopped | 1 small |
| Garlic cloves | 2-3 cloves |
| Olive oil | 1 tbsp |
| Butter | 1 tbsp |
| Parmesan (grated) | 1/2 cup + extra for serving |
| Italian seasoning or dried basil/oregano | 1 tsp |
| Salt & pepper | to taste |
| Red pepper flakes (optional) | pinch |
Quick equipment notes
You only need a medium pot for the pasta and a medium skillet or saucepan for the sauce. An immersion blender is a game-changer here — it turns chunky vegetables into a velvety sauce in seconds. If you don't have one, a regular blender works fine (just cool slightly before blending and work in batches).
Step-by-step: 30 minutes from pantry to plate
I time this so the pasta and sauce finish together. Start the water first, then the sauce. Here’s the flow I use:
Common questions I get
Can I use fresh vegetables only?
Yes. If you use fresh spinach instead of frozen, add it at the last minute and wilt it into the sauce. You may need to cook the carrots slightly longer if they're large or very firm.
How do I hide the veggies without blending?
If you prefer not to blend, finely grate the carrot and zucchini — they melt into the sauce much more than chunks and are less noticeable. You can also finely dice the vegetables and sauté a bit longer to break them down.
Will my kids notice the taste?
Most won’t. The tomato-parmesan-butter base is familiar and slightly sweet. If you’re worried, start with half the blended veggies and add more over time so their palates adjust.
Can I add protein?
Absolutely. Stir in cooked shredded rotisserie chicken, canned tuna, browned turkey sausage, or white beans right at the end for a quick protein boost. If using ground meat, brown it first and use the same pan for the sauce to capture flavor.
Make-ahead, storage, and reheating
Substitutions and pantry hacks
Troubleshooting
Too thin? Simmer the sauce a few minutes longer uncovered or add a spoonful of tomato paste to thicken.
Too acidic? A pinch of sugar or a little grated carrot added to the sauce will balance it out. A pat of butter at the end also rounds acidity.
Too bland? Don’t skip the parmesan — it adds umami. A splash of soy sauce (yes, a little!) can also deepen flavor if you’re out of parmesan.
Final tips from my weeknight kitchen
This pasta is my go-to when time is short and patience is shorter. It hits that rare sweet spot: fast, nutritious, and kid-approved. Try it once, and you’ll have a new weeknight staple for rainy days, busy nights, and the "I’m starving" moments that arrive without warning.
