Vegetarian

Veggie Bolognese is for Dinner.

Veggie Bolognese takes 20 minutes to prepare.

Veggie Bolognese takes 30 minutes to cook.

Veggie Bolognese makes 4 servings.

The ingredients for Veggie Bolognese are:

2 Cups chopped Portabello Mushrooms,
2 Cups chopped Zucchini
1 Cup chopped Carrots
1/2 Cup of diced Red/Yellow/Orange Sweet Peppers
1 Cup chopped Red Onions (or shallots)
1/2 Cup of Marscapone cheese (or 4 oz)
1/2 Cup Italian Cheese Blend, I used the 4 Cheese Blend by Mario Batalli
3 Cups Classico - Tomato & Basil Red Sauce
8 oz (2 oz per person) Ronzoni Smart Taste Penne Rigate

Here is how you make Veggie Bolognese:

Start by dicing up all of the veggies. I usually start by sauteeing (using a non-stick skillet and non-stick fat free cooking spray) the onions, then adding in the mushrooms, followed by the zucchini and carrots. I cook all until slightly soft but not mushy and also not caramelized. Then add in the sauce and let the sauce warm and combine with the veggies, I cook this uncovered. Then add in the Marscapone cheese. Cook your pasta per the directions and serve in bowls. A nice side salad with fat free dressing is a nice accompaniment. Another option is to serve this sans the pasta in smaller portions with warm crusty multi-grain boule or baguette for dipping. Number of Servings: 4Recipe submitted by SparkPeople user ACCIDENTALCHEF.

The nutritional information for Veggie Bolognese is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 488.7

• Total Fat: 49.4 g
• Cholesterol: 47.0 mg
• Sodium: 676.1 mg
• Total Carbs: 73.4 g
• Dietary Fiber: 13.2 g
• Protein: 18.4 g

Veggie Bolognese is Italian cuisine.

The dietary needs meet for Veggie Bolognese is Low Fat