Sabrina's Garden Bolognese

HOWARD L. PUCKETT

Yield: 4 servings (serving size: 1 cup sauce and 1 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 10%
  • Fat: 4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.9g
  • Protein: 11.9g
  • Carbohydrate: 69.7g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 557mg
  • Calcium: 47mg

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)

Preparation

  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.
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