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Veggie-Packed Bolognese

  • 307
    CALORIES
  • 55.0G
    CARBOHYDRATE
  • 11.0G
    PROTEIN
  • 6.0G
    FAT
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Ingredients

Ingredients for 8 people

  • 1 16-ounce box Barilla® Rigatoni
  • 1 24-ounce jar Barilla® Meat Sauce
  • 2 tablespoons olive oil
  • 1 8-ounce package fresh button mushrooms, sliced
  • 1 medium yellow squash, coarsely chopped
  • 1 medium zucchini, coarsely chopped
  • 3/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 cup finely shredded Parmesan cheese

Made with

Rigatoni


Instructions

  1. 1
    In a 12-inch deep skillet heat the olive oil over medium heat, then add the mushrooms, squash, zucchini, onion, garlic and salt.
  2. 2
    Cook and stir for 5 to 6 minutes or until just tender, then stir in the Meat Sauce and reduce heat to a low simmer.
  3. 3
    Meanwhile, bring 4 to 6 quarts of water to a rolling boil, adding salt to taste along with the Rigatoni, and stir gently.
  4. 4
    Cook pasta according to package directions. Remove from heat and drain well.
  5. 5
    Stir the pasta into the Meat Sauce mixture in the skillet.
  6. 6
    Serve topped with Parmesan.
  7. 7
    Customize it: This dish can be uniquely crafted for each season. In summer use yellow squash, sweet bell peppers or chopped fresh tomatoes. For fall pick up leeks and acorn squash. Winter? Try butternut squash and cauliflower. And in the spring look for tender onions and young carrots.

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