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Mushroom bolognese with whole wheat pasta

Makes 6 servings


  • 1 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 large zucchini, finely chopped
  • 8 ounces mushrooms, finely chopped
  • 3 garlic cloves, minced
  • ½ cup red cooking wine
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • ½ c. grated parmesan cheese
  • ½ tsp. dried oregano
  • ½ tsp. pepper
  • 1/8 tsp. crushed red pepper flakes
  • Dash of nutmeg
  • 4 ½ cups uncooked whole wheat rigatoni pasta


In a 6-qt. stockpot coated with cooking spray, heat oil over medium high heat. Add onion and carrots, cook until tender. Add zucchini, mushrooms, and garlic; cook and stir until tender. Stir in wine; bring to a boil and cook until liquid is almost evaporated.

Stir in crushed tomatoes and diced tomatoes, cheese, and seasonings. Bring to a boil, then reduce to a simmer. Cover and simmer for 25-30 minutes or until slightly thickened.

While mixture is simmering, cook rigatoni in another pot according to package directions; drain. Serve hot pasta with sauce.

Nutrition analysis per serving: 390 calories, 6 grams fat, 9 gram fiber, 14 grams protein, 64 grams carbohydrate, 831 mg sodium

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