- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 117.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 575.5 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 4.3 g
- Protein: 5.8 g
Rustic Vegetarian Pasta Sauce and FettucineSubmitted by: PATTK1220
IntroductionThis is a colorful tasty vegetarian pasta sauce. For protein, serve a salad on the side of spinach, garbanzo beans, feta cheese, thinly sliced red onion, and Kalamata olives with a sprinkling of olive oil and red wine vinegar. This is a colorful tasty vegetarian pasta sauce. For protein, serve a salad on the side of spinach, garbanzo beans, feta cheese, thinly sliced red onion, and Kalamata olives with a sprinkling of olive oil and red wine vinegar.
Mushrooms, 1 lb sliced (buttons are fine or use portobellas)
Yellow Bell Pepper, 1 medium, coarsely chopped
Garlic, 4 cloves, pressed or minced
Onion, 1 medium yellow, coarsely chopped
Zucchini, 2-3 medium, cut in half lengthwise then coarsely chopped
Classico Tomato and Basil Sauce - 2-26 oz jars
Rosemary, 2 T dried, crumbled
Oregano, 2 T dried
Basil, 2 T dried
Red pepper flakes to tase
Olive oil, 1-2 T
Bionaturae Organic Fettucine, 100% Whole Wheat, 1-16 oz package
Parmigiana Reggiano, freshly grated over plated dishes if desired
Towards the end of the sauce cooking time, fill another pot with water. Bring to a boil. Add pasta. Cook around 9 minutes until desired doneness. Remember that the longer you cook pasta, the higher the glycemic index is.
Plate pasta and sauce. Grate Parmigiana Reggiano over dish to tase. Enjoy!
Cook smaller portions of pasta for fewer servings, and freeze the extra sauce for up to 2 months.
NOTE: Pasta is included in the calorie count, but the Pamigiana Reggiano is not.
Number of Servings: 8
Recipe submitted by SparkPeople user PATTK1220.