Vegetarian Bolognese
Nutrition Information
  • Serves: 6
  • Calories: 330
  • Fat: 13
  • Carbohydrates: 43
  • Sodium: 650
  • Fiber: 9
  • Protein: 13
  • Cholesterol: 25
Type: Pasta
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 2 cups uncooked whole grain penne pasta*
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • ½ teaspoon each fresh ground black pepper and salt
  • 4 cups eggplant (cut into 1-inch cubes)
  • 3 carrots, sliced
  • 1 medium zucchini, cut into ¼ inch slices
  • 2 cloves minced garlic
  • 1 tablespoon tomato paste
  • ½ cup red wine
  • 1 (28 oz) can crushed tomatoes
  • ¼ cup mascarpone cheese
  • 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
  • 2 tablespoons chopped fresh basil
  • ¼ cup Parmesan cheese
Optional: ¼ teaspoon crushed red pepper flakes
Note: Barilla Plus whole grain pasta provides extra protein.
Instructions
  1. In large Dutch oven, heat olive oil over medium high heat. Stir in onion, sprinkle with salt and pepper and cook over low heat until transparent. Stir in eggplant, carrots, zucchini and garlic. Stir and cook over low heat until vegetables are crisp tender.
  2. While vegetables are cooking, bring large pot of salted water to boil for pasta. Cook to al dente; drain pasta reserving 1 cup of pasta water to add to sauce.
  3. Add tomato paste, red wine, crushed tomatoes and 1 cup pasta water; stir until blended. cook over low heat until liquid is reduced by about half, about 5-10 minutes.
  4. Stir in mascarpone cheese, oregano, basil and cooked pasta. Toss with Parmesan cheese and serve.
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