Brown onion and garlic lightly in hot olive oil. Add zucchini and squash, continue to cook on high, stirring constantly. Add basil, oregano, salt, pepper. Saute all together. After a few minutes, add the mushrooms and red pepper. Saute on medium high for about 5 minutes. Then add the crushed tomatoes and red wine, and about enough water to bring to desired consistency, about 3/4 cup. Bring to a full boil; reduce heat to low and let simmer about 15 or 20 minutes or until alcohol is sufficiently cooked out.
Serve over hot cooked pasta. Pass grated parmesan (unless vegan menu is desired.)
Amounts are approximate. Adjust to your liking.
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|Serving Size: 1 Serving (613g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (14%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 17.6mg||1 %|
|Potassium 804.2mg||21 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 8.2g|
|Protein 4.6g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 98
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