Rustic Vegetarian Pasta Sauce and Fettucine

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

Sautee garlic in olive oil; add onions. Cook until soft. Add vegetables. Cook until tender but still a bit crunchy, stirring during the cooking process to be sure everything is cooking evenly. Add pasta sauce and spices. Stir. Simmer sauce for 45 minutes (cover for the first 20 minutes).

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.