This traditional Italian sauce is never made with meat. Spoon it over hot cooked pasta and sprinkle with a little feta cheese or Parmesan cheese for a scrumptious vegetarian dish.
- 8 ounces fresh mushrooms, thinly sliced (3 cups)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil or cooking oil
- 2 cups shredded zucchini
- 15-ounce can tomato sauce with tomato bits
- 1/2 cup dry red wine
- 1 tablespoon snipped fresh sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
In a large skillet cook mushrooms, onion, and garlic in hot olive oil or cooking oil for 5 minutes, stirring constantly. Add zucchini and cook for 5 minutes, or till vegetables are tender but not brown. Add tomato sauce, wine, sage, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10-15 minutes, or to desired consistency, stirring frequently.
Serving Size = 2 tablespoons
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
20 calories; 1g total fat; 0mg cholesterol; 103mg sodium; 2g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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