MEDITERRANEAN PASTA SAUCE FOR PENNE
This easy, make-ahead pasta sauce is filled with fresh veggies and is meatless. It's quick to prepare and freezes well. Enjoy!
Provided by quikgourmet
Categories European
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces.
- Put a pot of water on to boil for cooking pasta, if preparing at same time as sauce.
- In a large nonstick skillet, heat 1T olive oil over medium-high heat.
- Add diced vegetables. Saute until tender, about 10 minutes.
- Add minced garlic and cook, stirring for 1 minute more.
- Add wine and stir until wine is almost evaporated, about 2 minutes.
- Add tomatoes and juice. With tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :).
- Add thyme (or oregano), salt, and pepper.
- Bring to a simmer and cook until thickened, 10-15 minutes.
- Toss with penne and serve!
Nutrition Facts : Calories 109.7, Fat 0.9, SaturatedFat 0.2, Sodium 414.1, Carbohydrate 21, Fiber 7.7, Sugar 12.1, Protein 4.3
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