Mushroom Primavera Pasta Sauce Recipe

By Sophialuc

This meatless meal has plenty of mushrooms and vegetables in a rich tomato sauce. Serve over whole wheat pasta for an added nutritional punch. —Cindy Adams, Tracy, California

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Ingredients

• 1 large onion, chopped
• 1 tablespoon olive oil
• 1 whole garlic bulb, peeled and minced
• 15 plum tomatoes, peeled and chopped
• 2 medium zucchini, grated
• 2 medium carrots, grated
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/4 cup water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound fresh mushrooms, quartered
• Hot cooked multigrain pasta
• Shredded Parmesan cheese

Preparation

Step 1

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, zucchini, carrots, peppers, water, salt and pepper. Bring to a boil.

Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender, stirring occasionally. Stir in mushrooms; cook 10 minutes longer or just until mushrooms are tender.

Serve over pasta. Sprinkle with cheese. Yield: 6 cups.