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.  

• 8 Servings
• Prep: 50 min. Cook: 45 min.

50 45 95

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. Yield: 6 cups.

Nutrition Facts: 3/4 cup (calculated without pasta and cheese) equals 

85 calories, 

2 g fat (trace saturated fat), 

0 cholesterol, 

321 mg sodium, 

15 g carbohydrate, 

4 g fiber, 

4 g protein. 

Diabetic Exchange: 

3 vegetable.