Title: Vegetable Pasta Sauce
Categories: Italian6
Yield: 4 servings

1 lg Onion; chopped
1 Garlic clove; minced
2 ts Dried basil
2 ts Dried tarragon
2 ts Fennel seed
2 ts Dried oregano; leaves
2 tb Olive oil
1 c Zucchini; cut in 1/2" pcs
1/2 lb Mushrooms; sliced
1 md Green bell pepper; chopped
1 c Dry red wine
2 lb Tomatoes; red ripe, peel,
; core, chop
12 oz Tomato paste
1 tb Sugar

In 4 or 5 quart pan over medium heat, cook onion, garlic, basil, tarragon,
fennel and oregano in oil stirring often, until onion is limp (10-15 min).
Add zucchini, mushrooms and green pepper. Cook until mushrooms are limp,
stirring often, 10 to 15 minutes

Add wine, tomatoes, tomato paste and sugar to pan. Bring to a boil over
high heat, then reduce heat to low, cover, and simmer until sauce is thick,
stirring occasionally, about 45 minutes Use hot or cool, cover and
refrigerate.

Per serving: 275 Calories (kcal); 9g Total Fat; (28% calories from fat); 8g
Protein; 40g Carbohydrate; 0mg Cholesterol; 735mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates

Recipe by: Sherri Vaughn

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