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Chunky Vegetable Marinara with Fresh Arugula

Ready In: 1 hour

Prep Time: 30 minutes

Cook Time: 30 minutes

Serves: 6 people


  • 12 ounces bow tie pasta or rotini
  • 1 tbsp. olive oil
  • 1 cup Cal-Organic fennel, diced
  • 3 cloves garlic, minced
  • 1 cup Cal-Organic leeks, cleaned and diced
  • 1 cup Cal-Organic/Bunny Luv, carrots diced
  • 1 cup Cal-Organic broccoli, stems and florets, diced
  • 1 tsp. Italian seasoning
  • 1/2 cup red wine
  • 1 28-ounce can tomato sauce or salsa
  • 10 ounces Cal-Organic arugula


  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 10
  2. Meanwhile, heat the olive oil in a skillet. Add the fennel, garlic, leeks, carrots, broccoli and Italian seasoning and sauté for about 5 minutes, tossing frequently. Deglaze the pan with the red wine and scrape the bottom of the pan with a wooden spoon to incorporate all the flavor of the cooked vegetables. Stir in the tomato sauce or salsa and allow simmering for about 10 minutes.
  3. Serve over the warm pasta and top with a handful of fresh arugula over each serving.