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MAIN DISHES- PASTA-
vegetarian:
Pasta with Garden Bolognese
Sauce
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Pasta
with Garden Bolognese Sauce |
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A flavorful red
sauce...
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2
tsp |
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olive oil |
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2
cups |
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shredded carrot |
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2
cups |
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chopped onion |
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1
cup |
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chopped celery |
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1
cup |
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chopped red bell pepper |
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1
cup |
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chopped green bell pepper |
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1¾
cups |
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chopped portobello mushroom caps (about
1 large mushroom) |
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2
tsp |
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dried oregano |
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3
cloves |
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garlic, minced |
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1
cup |
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dry
red wine |
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26
oz |
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bottle fat-free marinara sauce |
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6
cups |
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hot
cooked ziti (about 3 cups uncooked short
tubular pasta) |
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1½
cups |
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(6
ounces) shredded part-skim mozzarella
cheese |
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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. |
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Servings: 6 |
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Yield: Serving
Size: 1 cup pasta, 1 cup sauce and 1/4 cu |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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410.71 |
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Calories From Fat (19%) |
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78.63 |
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% Daily Value |
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Total Fat
8.87g |
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14% |
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Saturated Fat 3.86g |
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19% |
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Cholesterol
21.12mg |
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7% |
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Sodium
401.30mg |
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17% |
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Potassium
1275.26mg |
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36% |
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Carbohydrates
65.93g |
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22% |
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Dietary Fiber 6.78g |
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27% |
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Sugar 11.53g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
59.14g |
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Protein
20.21g |
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40% |
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WW
POINTS: 8
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Recipe Source |
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Cooking Light |
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