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Mushroom Primavera Pasta Sauce

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
  • Total Time
    Prep: 50 min. Cook: 45 min.
  • Makes
    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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