Vegetarian Pasta in Tomato Sauce
Ingredients
The sauce
-
3
tablespoon
olive oil
-
1
medium
eggplant
-
12
ounces
mushrooms
-
1
medium
bell pepper
-
1
medium
onion
-
3
cloves
garlic
-
1
large
zucchini
-
56
ounces
crushed tomatoes
-
6-8
pieces
artichoke hearts
-
12
pieces
green olives
-
12
pieces
kalamata olives
-
2
tablespoon
basil
-
1
teaspoon
sea salt
-
¼
teaspoon
black pepper
-
⅙
teaspoon
crushed red pepper
The pasta
-
1
pound
linguine or your favorite pasta
Instructions
- Sauté the eggplant in olive oil over high heat for 5-6 minutes until seared.
- Add mushrooms, onions, peppers, and garlic, and sauté for an additional 4-5 minutes.
- Add zucchini and cook for another 2-3 minutes.
- Stir in crushed tomatoes, olives, artichokes, basil, and seasonings, and bring to a boil.
- Reduce heat to low and let the sauce simmer for 20-30 minutes.
- Cook the pasta according to package instructions during the last 10-15 minutes of the sauce simmering.
- Re-season the sauce to taste and serve over pasta with grated Romano cheese.
Nutrition Facts (estimated)
Servings
4
Calories
596
Total fat
16g
Total carbohydrates
95g
Total protein
18g
Sodium
980mg
Cholesterol
0mg
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