Directions:
- Cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces.
- Put a pot of water on to boil for cooking pasta, if preparing at same time as sauce.
- In a large nonstick skillet, heat 1T olive oil over medium-high heat.
- Add diced vegetables. Saute until tender, about 10 minutes.
- Add minced garlic and cook, stirring for 1 minute more.
- Add wine and stir until wine is almost evaporated, about 2 minutes.
- Add tomatoes and juice. With tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :).
- Add thyme (or oregano), salt, and pepper.
- Bring to a simmer and cook until thickened, 10-15 minutes.
- Toss with penne and serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.33 Kcal (223 kJ) | ||
| Calories from fat | 0.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 400.97mg | 17% | |
| Potassium | 308.55mg | 7% | |
| Total Carbs | 9.06g | 3% | |
| Sugars | 5.2g | 21% | |
| Dietary Fiber | 3.34g | 13% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 25.9mg | 43% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 8.8mg | 49% | |
| Calcium | 26.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 32.48 Kcal (136 kJ) | ||
| Calories from fat | 0.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 244.19mg | 17% | |
| Potassium | 187.91mg | 7% | |
| Total Carbs | 5.52g | 3% | |
| Sugars | 3.17g | 21% | |
| Dietary Fiber | 2.03g | 13% | |
| Protein | 0.81g | 3% | |
| Vitamin C | 15.7mg | 43% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.3mg | 49% | |
| Calcium | 16.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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