Vegetarian Pasta Sauce with Artichokes and Greens

This vegetarian spaghetti sauce is a yummy combination of collard greens, artichoke hearts, garbanzo beans, and more. I came up with this one night while trying to figure out how to get my 18-month old son to eat healthy greens. He absolutely loved it! Serve over whole wheat pasta with Parmesan cheese.

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
4 servings


  • 2 tablespoons olive oil

  • ½ large onion, diced

  • 1 bunch collard greens - rinsed, trimmed and chopped

  • 3 large cloves garlic, minced

  • 1 (6 ounce) can marinated artichoke hearts, undrained and chopped

  • 2 cups pasta sauce (such as Prego®)

  • 1 (14.5 ounce) can Italian-style diced tomatoes

  • ½ (15 ounce) can garbanzo beans, drained

  • 1 tablespoon white sugar

  • ¼ teaspoon sea salt


  1. Heat olive oil in a deep skillet over medium heat; stir in onion. Saute until onion has softened and turned translucent, about 5 minutes. Add collard greens and garlic; cover and cook until greens are wilted, about 5 minutes.

  2. Add chopped artichoke hearts and liquid. Add pasta sauce, diced tomatoes, garbanzo beans, sugar, and salt. Bring to a simmer and cook until sauce is slightly reduced and collard greens are dark and tender, 10 to 15 minutes.

Cook's Note:

For a smooth sauce, the finished recipe can be blended in a food processor.

Nutrition Facts (per serving)

315 Calories
13g Fat
43g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 315
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 10%
Cholesterol 3mg 1%
Sodium 1060mg 46%
Total Carbohydrate 43g 16%
Dietary Fiber 10g 36%
Total Sugars 18g
Protein 9g
Vitamin C 48mg 238%
Calcium 185mg 14%
Iron 5mg 29%
Potassium 743mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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