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
Mushroom Primavera Pasta Sauce
Mushroom Primavera Pasta Sauce
Prep Time
50 min
Cook Time
45 min
Yield
6 cups
Ingredients
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1 whole garlic bulb, peeled and minced
- 15 plum tomatoes, peeled and chopped
- 2 medium zucchini, grated
- 2 medium carrots, grated
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound fresh mushrooms, quartered
- Hot cooked multigrain pasta
- Shredded Parmesan cheese
Directions
- 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.
- 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.
- 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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