Ingredients
- 2 tbsp Canola Oil
- 2 medium Carrots finely diced
- 1 medium Parsnip finely diced
- 1 Red Bell Pepper finely diced
- 1 cup Squash or Rutabaga finely diced
- 4 cloves Garlic minced
- 227 g Cremini Mushrooms sliced
- 2 cans (398 ml) Chopped Tomatoes with juice
- 1 can (6 oz) Tomato Paste
- 1/4 cup Basil fresh, minced (or 1 tbsp dried)
- Salt and Pepper to taste
- 1/2 Zucchini per person, spiralized to find noodles
- Grated Parmesan Cheese
Instructions
- To a large dutch oven, add oil, carrots, parsnip, peppers and squash. Cook over medium-high heat, stirring often, until vegetables are softened, about 5 minutes.
- Add garlic, mushrooms and cook and for 1 minute. Add in tomatoes with juices, tomato paste and basil, bring to a boil. Turn down heat to simmer, cook for 15-20 minutes. Season with salt and pepper.
- Meanwhile, if making pasta noodles, prepare to package directions. For Zucchini noodles, use a spiralizer to make fine ribbons or noodles. They can be eating as is, or sauté for one minute in 1 Tsp canola oil just prior to serving.
- Serve ragu over noodle and sprinkle with additional chopped fresh basil and parmesan cheese.
Nutrition Facts
Fall Veggie Ragu over Zucchini Noodles
Calories
210
% Daily Value*
Fat
8
g
12
%
Saturated Fat
0.5
g
3
%
Carbohydrates
33
g
11
%
Fibre
8
g
33
%
Sugars
15
g
17
%
Protein
5
g
10
%
Sodium
330
mg
14
%
Vitamin A
10000
IU
200
%
Vitamin C
66
mg
80
%
Calcium
100
mg
10
%
Iron
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Eat in Eat Out Magazine.
