Garden Vegetable Pasta Sauce

Servings: ~8

Printable version

Ingredients:

• 2 Tbl. canola oil
• 1 large onion, diced
• 1 cup eggplant, diced
• 2 cans stewed tomatoes
• 1 Tbl. garlic, minced
• 1 tsp. Italian seasoning
• ½ tsp. oregano
• 1 tsp. basil (dry)
• ¼ tsp. pepper
• 1 medium green pepper, diced
• 8 ounces fresh mushrooms, sliced
• 1 cup zucchini, cut into rings or half moons
• 1½ Tbl. cornstarch
• ¼ cup cold water
• ½ cup parmesan cheese, shredded (1 Tbl. per serving for garnish)
• 16 ounces of any whole grain pasta

Directions:

1. Make pasta according to package directions.
2. Add oil to a large sauté pan over medium heat. Cook onion and eggplant for 10-15 minutes.
3. Add stewed tomatoes and seasonings.
4. Add remaining vegetables (green pepper, mushrooms and zucchini) and cook until tender-crisp.
5. Thicken sauce by mixing cornstarch and water well with a fork; and cornstarch/water to sauce—stirring in as you add it (to avoid lumping).
6. Serve over any pasta and garnish with parmesan .

Nutrition: (Serving size: 3/4 cup sauce over 1 c. pasta)

calories: 323      protein: 12.4g      total carbohydrate: 55g      total fat: 7.1g

sugars: 6.6g      sodium: 362mg      dietary fiber: 8.4g      saturated fat: 1.9g