Double - Tomato Dijon Pasta With Summer Vegetables (GF version)

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 330.9
  • Total Fat: 3.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 738.2 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 8.6 g

View full nutritional breakdown of Double - Tomato Dijon Pasta With Summer Vegetables (GF version) calories by ingredient
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Introduction

When your garden is giving you all it can in the late throes of Summer, this hearty mustard and tomato sauce (with a good glug of red wine!) is a delicious foil for them. Twisty or lined pasta actually finishes cooking in the sauce and clings to it best, though if you like the recipe is just as good on rice! When your garden is giving you all it can in the late throes of Summer, this hearty mustard and tomato sauce (with a good glug of red wine!) is a delicious foil for them. Twisty or lined pasta actually finishes cooking in the sauce and clings to it best, though if you like the recipe is just as good on rice!
Number of Servings: 4

Ingredients

    1 medium zucchini (about 7 oz), cubed
    1/2 lb eggplant, cubed
    1 medium red bell pepper, chopped
    1/2 large sweet onion, chopped
    8 medium cremini mushrooms, quartered
    3 tbsp Dijon mustard, divided
    1 tbsp red wine vinegar
    1 tbsp water
    1 tbsp coarse-ground peppercorns
    10 sun dried tomatoes (not packed in oil), chopped or sliced
    1 tsp olive oil
    2 cloves garlic, minced
    1/2 cup tomato juice
    1/2 cup dry red wine
    1 cup crushed tomatoes
    2 tbsp. fresh basil, chopped
    1/2 lb. brown rice pasta (preferably one with lines or twists like rotini)

Directions

Preheat broiler to HI and line a roasting pan with foil or parchment.
Combine vegetables, 2 tbsp mustard, vinegar, water and peppercorns.
Broil 10-12 minutes, until tender. Set aside.
Meanwhile, soak sun dried tomatoes five minutes in hot water. Drain and set aside.
In a large pot, heat olive oil.
Add garlic and sauté for 2 minutes.
Pour in tomato juice and wine, stirring vigorously, then reduce heat and add sun-dried tomatoes, crushed tomatoes and remaining 1 tbsp mustard.
Simmer over medium-low heat for 15 minutes.
Meanwhile, cook pasta until just shy of al dente (approximately 2 minutes before the package states).
Drain and add to the sauce with the vegetables and basil, stirring well. Cover and simmer 3 minutes longer.

Number of Servings: 4

Recipe submitted by SparkPeople user JO_JO_BA.

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