Mostly Veggie Pasta

January 22, 2013

I canned pasta sauce for the first time this last summer using tomatoes from my garden.  My yard only gets about 2 square feet of sunlight, so I really didn’t grow very many!  Now that the sauce is gone, I find myself craving the flavors of a richly developed sauce without buying a pile of out of season tomatoes.  As always, I like to load up my pasta with a mix of veggies to keep the flavor up and the calories down.

Normally I don’t let myself have a slice of bread with a plate of pasta, but this dish really is mostly veggies so I let myself have a big slice of extra garlicky pizza crust.

Mostly Veggie Pasta
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • 1 c whole wheat shell pasta (or GF shells)
  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 medium onion
  • 1 tbsp fresh chopped garlic
  • 1 bell pepper (I prefer orange)
  • 6 oz baby bella mushrooms
  • 1 vegetarian sausage/bratwurst or real bratwurst, optional
  • 1 jar sauce (I used organic Meijer brand mushroom)
  • ½ c red wine
  • 1 tbsp red wine vinegar
  • 2 tbsp apple cider vinegar
  • 1 ½ tsp dried basil, divided
  • Salt, to taste
  • Drizzle of olive or truffle oil, optional

  1. Start boiling water and cook pasta as directed while you prepare the sauce.
  2. Cut all vegetables roughly the size of the pasta shells. I will typically remove about half of the peel from the squash and zucchini.
  3. Mix squash with a drizzle of oil, spritz of nonstick spray, or a little water. Add ½ tsp basil and toss to coat.
  4. Saute onion, pepper, and garlic until soft.
  5. Add squash and zucchini and saute for about 5 minutes.
  6. Add mushrooms, jar of sauce, chopped sausage, and remaining basil. Add red wine and vinegars. Cook sauce for about 10 minutes, until slightly thickened and a deep red color.
  7. Add cooked, drained pasta. Stir gently and serve.

Additional wine can be added if you prefer a wine-y sauce. It can easily be omitted if avoiding alcohol– I would add a few additional tablespoons of vinegar.

Nutrition Information
Serving size: 1¼ c Calories: 231 Fat: 3g Carbohydrates: 39g Sugar: 17g Fiber: 10g Protein: 12g


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