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Vegetarian Sauce With Whole Wheat Pasta

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Ingredients
  Olive oil 2 Tablespoon
  Green onion with tops 6 , chopped
  Red onions/White onion 1 Large, chopped
  Garlic 4 Clove (20 gm), minced
  Mushrooms 8 Ounce, sliced
  Celery ribs with leaves 2 , chopped
  Bell peppers 2 Medium, chopped (Red, Green Or Yellow)
  Canned vegetarian beans/1 can of 16-ounce kidney beans 16 Ounce (1 Can)
  Canned no salt added tomatoes 16 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Minced fresh parsley 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Chopped fresh oregano/1 teaspoon dried oregano 1 Tablespoon
  Chopped fresh basil/1/2 teaspoon dried basil 1 Tablespoon
  Black pepper To Taste
  Whole wheat pasta 12 Ounce
  Part-skim mozzarella cheese 4 Ounce, shredded
Directions

In a large saucepan or Dutch oven, heat oil over medium-high heat.
Add onions and garlic and saute until onions are soft, 2 to 3 minutes.
Add remaining ingredients, except pasta and cheese, and bring to a boil.
Reduce heat and simmer, covered, about 1 hour, stirring frequently.
Remove bay leaf before serving.
Cook noodles according to package directions, omitting salt.
Rinse and drain.
Serve sauce over hot pasta.
Sprinkle with 1 to 2 tablespoons shredded cheese per serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy

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