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Mushroom Bolognese with Whole Wheat Pasta

TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD: 6 servings.
A traditional Bolognese sauce is meat-based with everything from pork to pancetta. Skipping the meat, I loaded this pasta dish with baby portobellos and veggies. —Amber Massey, Argyle, Texas

Ingredients

  • 1 tablespoon olive oil
  • 1 large sweet onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 large zucchini, finely chopped
  • 1/2 pound baby portobello mushrooms, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine or reduced-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • Dash ground nutmeg
  • 4-1/2 cups uncooked whole wheat rigatoni

Directions

  • 1. In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated.
  • 2. Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened.
  • 3. Cook rigatoni according to package directions; drain. Serve with sauce.

Nutrition Facts

1-1/3 cups sauce with 1 cup pasta: 369 calories, 6g fat (2g saturated fat), 6mg cholesterol, 483mg sodium, 65g carbohydrate (15g sugars, 12g fiber), 17g protein.

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