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Zaffiri Pasta Sauce

Veggie.Lover's picture
Ingredients
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green bell pepper 1⁄2 Cup (8 tbs)
  Chopped fresh mushrooms 1⁄2 Cup (8 tbs)
  Vegetable oil 2 Tablespoon
  Canned stewed tomatoes 30 Ounce (Two 15 Ounce Cans)
  Canned pitted black olives 10 Ounce, drained (1 Can)
  Tomato sauce 15 Ounce (1 Can)
  Cream cheese 8 Ounce, cut into chunks (1 Package)
  Whole fennel seeds 1 Teaspoon
  Honey 1 Teaspoon
  Salt To Taste
Directions

In a 3-quart saucepan, saute onion, bell pepper and mushrooms in vegetable oil until softened.
Add remaining ingredients. Bring to a low boil, then reduce heat and simmer uncovered for 15 to 20 minutes. Stir occasionally to blend cream cheese.
Adjust seasoning, if desired. Serve hot over spaghetti.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
5 Minutes

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4.14643
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1985 Calories from Fat 1344

% Daily Value*

Total Fat 157 g241.5%

Saturated Fat 48.1 g240.6%

Trans Fat 0 g

Cholesterol 249.4 mg83.1%

Sodium 5161.7 mg215.1%

Total Carbohydrates 136 g45.2%

Dietary Fiber 19.7 g79%

Sugars 69.1 g

Protein 30 g60.1%

Vitamin A 137% Vitamin C 308.2%

Calcium 65.7% Iron 94.3%

*Based on a 2000 Calorie diet

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Zaffiri Pasta Sauce Recipe