Mushroom Primavera Pasta Sauce |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This meatless meal has plenty of mushrooms and vegetables in a rich tomato sauce. Serve over whole wheat pasta for an added nutritional punch. âCindy Adams, Tracy, California 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:
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.
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.
3. Serve over pasta. Sprinkle with cheese. Yield: 6 cups.
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