Mushroom bolognese with whole wheat pasta

Makes 6 servings

Ingredients

• 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

Preparation

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