Ingredients
1 tablespoon olive oil1 large sweet onion, finely chopped2 medium carrots, finely chopped1 large zucchini, finely chopped1/2 pound baby portobello mushrooms, finely chopped3 garlic cloves, minced1/2 cup dry red wine or reduced-sodium chicken broth1 can (28 ounces) crushed tomatoes, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup grated Parmesan cheese1/2 teaspoon dried oregano1/2 teaspoon pepper1/8 teaspoon crushed red pepper flakesDash ground nutmeg4-1/2 cups uncooked whole wheat rigatoni
Preparation
In a 6-qt. stockpot coated with cooking spray, heat oil over medium-high heat. Add onion and carrots; cook and stir until tender. Add zucchini, mushrooms and garlic; cook and stir until tender. Stir in wine; bring to a boil; cook until liquid is almost evaporated.
Stir in crushed and diced tomatoes, cheese and seasonings; bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until slightly thickened.
Cook rigatoni according to package directions; drain. Serve with sauce.
