Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Yield 4 portions

Ingredients

  • 2 tbsp Canola Oil
  • 2 medium Carrots finely diced
  • 1 medium Parsnip finely diced
  • 1 Red Bell Pepper finely diced
  • 1 cup Squash or Rutabaga finely diced
  • 4 cloves Garlic minced
  • 227 g Cremini Mushrooms sliced
  • 2 cans (398 ml) Chopped Tomatoes with juice
  • 1 can (6 oz) Tomato Paste
  • 1/4 cup Basil fresh, minced (or 1 tbsp dried)
  • Salt and Pepper to taste
  • 1/2 Zucchini per person, spiralized to find noodles
  • Grated Parmesan Cheese

Instructions

  • To a large dutch oven, add oil, carrots, parsnip, peppers and squash. Cook over medium-high heat, stirring often, until vegetables are softened, about 5 minutes.
  • Add garlic, mushrooms and cook and for 1 minute. Add in tomatoes with juices, tomato paste and basil, bring to a boil. Turn down heat to simmer, cook for 15-20 minutes. Season with salt and pepper.
  • Meanwhile, if making pasta noodles, prepare to package directions. For Zucchini noodles, use a spiralizer to make fine ribbons or noodles. They can be eating as is, or sauté for one minute in 1 Tsp canola oil just prior to serving.
  • Serve ragu over noodle and sprinkle with additional chopped fresh basil and parmesan cheese.
Nutrition Facts
Fall Veggie Ragu over Zucchini Noodles
Calories
210
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
0.5
g
3
%
Carbohydrates
 
33
g
11
%
Fibre
 
8
g
33
%
Sugars
 
15
g
17
%
Protein
 
5
g
10
%
Sodium
 
330
mg
14
%
Vitamin A
 
10000
IU
200
%
Vitamin C
 
66
mg
80
%
Calcium
 
100
mg
10
%
Iron
 
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Eat in Eat Out Magazine.

Related recipes

Greek BBQ PEI Potato Parcels
Chicken & Broccoli Lettuce Wraps with Peanut Sauce
Mixed Greens with Creamy Balsamic Dressing

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.