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Sabrina's Garden Bolognese

HOWARD L. PUCKETT
Yield 4 servings (serving size: 1 cup sauce and 1 cup pasta)

Ingredients

  • 1/2 cup chopped sun-dried tomatoes
  • 2 teaspoons olive oil
  • 1 cup diced onion
  • 1 cup diced zucchini
  • 1 cup sliced mushrooms
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 2 garlic cloves, minced
  • 1 (25.5-ounce) jar fat-free pasta sauce
  • 3 tablespoons minced fresh or 1 tablespoon dried basil
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Nutrition Information

  • calories 354
  • caloriesfromfat 10 %
  • fat 4 g
  • satfat 0.6 g
  • monofat 1.9 g
  • polyfat 0.9 g
  • protein 11.9 g
  • carbohydrate 69.7 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • iron 2.9 mg
  • sodium 557 mg
  • calcium 47 mg

How to Make It

  1. Combine sun-dried tomatoes and 1/2 cup boiling water in a bowl, and let stand 30 minutes. Drain tomatoes, and chop.

  2. Heat oil in a Dutch oven over medium-high heat. Add sun-dried tomatoes, onion, and next 5 ingredients (onion through garlic), and sauté 3 minutes. Stir in pasta sauce. Bring to a boil; reduce heat, and simmer 20 minutes. Stir in basil. Serve with linguine.