Hidden Veggie Puttanesca

Hello!  Notice anything new?  I'll give you a hint- look to your right.  Yes!  I've been awarded "top health blogger" status at Wellsphere.com!  I can't tell you how thrilled I am to be receiving recognition for this humble little blog.  Shall we celebrate?  I don't know about you, but when I hear "celebrate" I think one thing- carbs!  How about a nice big plate of pasta puttanesca? 

And what the hey, since this is a blog about vegetables after all, let's load it up with veggies- ones I promise you will hardly even notice.  Now, we all know the story of puttanesca, don't we?  That the "ladies of the night" would leave it out in windows to attract gentleman callers?  Well, this vegefied version had 3, count 'em, 3 handsome men gathered around my kitchen table in no time.  That's the power of puttanesca.

Hidden Veggie Puttanesca

1 lb angel hair or spaghetti noodles
2 tbsp olive oil
2 medium carrots, grated
1 medium onion, chopped
3 cups baby spinach, chopped
3/4 tsp red pepper flakes
1 tsp italian seasoning
5 tbsp capers
1 1/2 cups oil cured olives, pitted and chopped (can substitute kalamata)
8-10 cloves garlic, minced
24 oz tomato paste
1 1/2 cups water
1 tsp kelp granules (optional, but gives it an oceany flavor similar to anchovies)
1 tsp salt
1/2 tsp pepper
Fresh grated parmesan, for serving

In a medium saucepan, bring oil to medium high heat and add onion and carrots.  Sautee until onions are translucent, about 6-8 minutes.  Add spinach, red pepper flakes, italian seasoning, capers, olives, and garlic, and cook for 30 seconds.  Then add rest of ingredients and reduce heat to low, cover and simmer for 15-20 minutes.  Bring large pot of salted water to boil and cook pasta according to instructions on package.  Drain (but don't rinse!  Never rinse- you want all of that lovely starchiness) and gently work sauce into pasta.  Spoon into bowls or onto plates
 and sprinkle with parmesan.