A vegetarian alternative to the traditional
Italian meat-based sauce, bolognese.
Vegetables Bolognese
1/2 cup dried tomatoes
1/2 cup boiling water
2 medium-size sweet onions, chopped
2 small zucchini, chopped
1 medium-size green bell pepper, chopped
1 medium-size red bell pepper, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
2 tablespoons olive oil
1 (26-ounce) jar spicy pasta sauce
1/2 cup chopped fresh basil
12 ounces penne pasta, cooked
- Stir together dried tomatoes and 1/2 cup
boiling water in a bowl; let stand 30 minutes. Drain, chop, and
set aside.
- Saute onion and next 5 ingredients in
hot oil in a large skillet over medium-high heat 6 to 8 minutes
or until vegetables are tender. Stir in chopped tomato.
- Stir in pasta sauce, and bring to a boil.
Reduce heat; stir in basil, and simmer, stirring occasionally,
5 minutes. Serve over hot cooked pasta.
Makes 6 servings.
