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Pasta with Garden Bolognese Sauce

A flavorful red sauce...

2 tsp		olive oil
2 cups		shredded carrot
2 cups		chopped onion
1 cup		chopped celery
1 cup		chopped red bell pepper
1 cup		chopped green bell pepper
1¾ cups		chopped portobello mushroom caps (about 1 large mushroom)
2 tsp		dried oregano
3 cloves		garlic, minced
1 cup		dry red wine
26 oz		bottle fat-free marinara sauce
6 cups		hot cooked ziti (about 3 cups uncooked short tubular pasta)
1½ cups		(6 ounces) shredded part-skim mozzarella cheese

Heat oil in a large Dutch oven over medium-high heat. Add carrot and next 4 ingredients; sauté 10 minutes. Add mushroom, oregano, and garlic; sauté 2 minutes. Add wine and marinara sauce; bring to a boil. Reduce heat, and simmer 20 minutes. Serve over ziti and sprinkle with cheese.

Servings: 6

Yield: Serving Size: 1 cup pasta, 1 cup sauce and 1/4 cu

Nutrition Facts


Amount Per Serving
Calories		410.71
Calories From Fat (19%)		78.63
		% Daily Value
Total Fat 8.87g		14%
Saturated Fat 3.86g		19%
Cholesterol 21.12mg		7%
Sodium 401.30mg		17%
Potassium 1275.26mg		36%
Carbohydrates 65.93g		22%
Dietary Fiber 6.78g		27%
Sugar 11.53g
Sugar Alcohols 0.00g
Net Carbohydrates 59.14g
Protein 20.21g		40%

Recipe Source

Cooking Light