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Name: Vegetable Bolognese
Prep time: 6 min
Cook time: 17 min
Total time: 23 min
Yield: 6
Cuisine: Italian
Ingredients: 1 12 Ounce Package Whole Wheat Liniguine; Cooking spray; 2 8 ounce packages pesliced mushrooms; 2 8 ounce packages refrigerated prechopped onion, celery and; Bell pepper mix; 1 cup carrot chopped; 1 teaspoon dried italian seasoning; 1/2 teaspoon each salt and pepper; 1 28 ounce can no-salt added crushed tomatoes; 1/2 cup Dry red wine; 2 ounces Parmesan cheese grated About 1/2 cup

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INGREDIENTS

1 12 Ounce Package Whole Wheat Liniguine
Cooking spray
2 8 ounce packages pesliced mushrooms
2 8 ounce packages refrigerated prechopped onion, celery and
Bell pepper mix
1 cup carrot ; chopped
1 teaspoon dried italian seasoning
1/2 teaspoon each salt and pepper
1 28 ounce can no-salt added crushed tomatoes
1/2 cup Dry red wine
2 ounces Parmesan cheese grated ; About 1/2 cup

Servings

INSTRUCTIONS

1. Cook pasta according to package directions, omiting salt and fat. Drain, reerving pasta water; keep pasta warm.

2. Heat large nonstick skillet over medium-high heat. Coat pan with ccooking spray. Add mushrooms and next 5 ingredients to pan; saute 10 minutes or until vegetables are tender. Add tomatoes to pan; cook 1 minute, stirring constantly. Stir in wine. Bring to a boil, reduce heat to medium, and simmer 10 minutes stirring occasionally.

3. Add pasta to mushroom mixture. Toss gently to coat, adding reserved pasta water as needed to thin sauce to desired consistency. Sprinkle with cheese. Serve immediately. Yield: 6 servings (Serving size: 1 cup pasta and 1 cup sauce).

NOTES

Per serving: Calories 307, fat 3.7g (sat l.7g, mono 0.9g, poly 0.6g);Protein 1.1g; Carb 56.2g; Fiber 9.8g; Chol 8mg; Iron 4.1mg; Sodium 381mg; Calc 480mg

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Vegetable Bolognese

1 12 Ounce Package Whole Wheat Liniguine
 Cooking spray
2 8 ounce packages pesliced mushrooms
2 8 ounce packages refrigerated prechopped onion, celery and
 Bell pepper mix
1 cup carrot chopped
1 teaspoon dried italian seasoning
1/2 teaspoon each salt and pepper
1 28 ounce can no-salt added crushed tomatoes
1/2 cup Dry red wine
2 ounces Parmesan cheese grated About 1/2 cup

1.  Cook pasta according to package directions, omiting salt and fat.  Drain, reerving pasta water; keep pasta warm.
2.   Heat large nonstick skillet over medium-high heat. Coat pan with ccooking spray.  Add mushrooms and next 5 ingredients to pan; saute 10 minutes or until vegetables are tender. Add tomatoes to pan; cook 1 minute, stirring constantly.  Stir in wine.  Bring to a boil, reduce heat to medium, and simmer 10 minutes stirring occasionally.
3.   Add pasta to mushroom mixture.  Toss gently to coat, adding reserved pasta water as needed to thin sauce to desired consistency. Sprinkle with cheese.  Serve immediately.  Yield:  6 servings (Serving size:  1 cup pasta and 1 cup sauce).

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Nutrition

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Serving Size: 1 Serving (51g)
Recipe Makes: 6 Servings

Calories: 67
Calories from Fat: 25 (37%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 8.3mg		3 %
Sodium 160.8mg		6 %
Potassium 106.3mg		3 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.4g
Protein 3.9g		6 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 67

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