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Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Vegetarian Bolognese with Whole-Wheat Penne

The Parmigiano-Reggiano rind simmers with the sauce, infusing it with deep, savory umami taste.

Cooking Light DECEMBER 2009

  • Yield: 6 servings
  • Total:1 Hour, 10 Minutes

Ingredients

  • 1/4 cup dried porcini mushrooms (about 1/4 ounce)
  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1 (8-ounce) package cremini mushrooms, finely chopped
  • 1/2 cup dry red wine
  • 1/4 cup warm water
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (28-ounce) can organic crushed tomatoes with basil, undrained
  • 1 (2-inch) piece Parmigiano-Reggiano cheese rind
  • 12 ounces uncooked whole-wheat penne (tube-shaped pasta)
  • 1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

Preparation

1. Place dried mushrooms in a spice or coffee grinder; process until finely ground.

2. Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.

3. Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 334
  • Fat: 7.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 14.8g
  • Carbohydrate: 57.7g
  • Fiber: 9.7g
  • Cholesterol: 9mg
  • Iron: 3.3mg
  • Sodium: 542mg
  • Calcium: 156mg
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Vegetarian Bolognese with Whole-Wheat Penne recipe

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