Mushroom Primavera Pasta Sauce
TOTAL TIME: Prep: 50 min. Cook: 45 min.
YIELD: 6 cups.
This meatless meal has plenty of mushrooms and vegetables in a rich tomato sauce. Serve over whole wheat pasta for an added nutritional punch. —Cindy Adams, Tracy, California
Ingredients
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1 large onion, chopped
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1 tablespoon olive oil
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1 whole garlic bulb, peeled and minced
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15 plum tomatoes, peeled and chopped
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2 medium zucchini, grated
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2 medium carrots, grated
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1 medium green pepper, chopped
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1 medium sweet red pepper, chopped
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1/4 cup water
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1 teaspoon salt
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1/4 teaspoon pepper
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1 pound fresh mushrooms, quartered
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Hot cooked multigrain pasta
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Shredded Parmesan cheese
Directions
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1.
In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, zucchini, carrots, peppers, water, salt and pepper. Bring to a boil.
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2.
Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender, stirring occasionally. Stir in mushrooms; cook 10 minutes longer or just until mushrooms are tender.
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3.
Serve over pasta. Sprinkle with cheese.
Nutrition Facts
3/4 cup: 85 calories, 2g fat (0 saturated fat), 0 cholesterol, 321mg sodium, 15g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 3 vegetable.
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