Red Sauce Pasta

Preparation and cooking time approximately 45 minutes. Makes 8 servings.

Ingredients:
16 oz whole grain pasta
2 T olive oil
1 yellow onion, peeled and chopped
1 red bell pepper, washed, seeds removed and finely chopped
1 green bell pepper, washed, seeds removed and finely chopped
4 cloves garlic, peeled and pressed
1 carrot, washed and grated
4 oz crimini mushrooms, washed and finely chopped
1 bunch leafy green veggie — kale, chard or spinach — washed, stemmed and finely chopped
1 lb protein: 1 can cannellini beans drained and rinsed, or soy based protein crumbles
Red Sauce - from scratch below or from a large premade jar:
1 15-oz can tomato sauce
1 14.5-oz can diced tomatoes
1 6-oz can tomato paste
1 T balsamic vinegar
1 t dried Italian seasoning
1/2 t black pepper
Salt to taste, although check cans for sodium
1/2 bunch fresh basil, washed, stemmed and finely chopped, or dried
1/2 bunch fresh Italian parsley, washed, stemmed and finely chopped, or dried
Port or red wine, optional
Red pepper flakes or sauce
Parmesan cheese

Directions:

Boil water for pasta in a large pot. Once water boils, add pasta to and cook several minutes until al dente. Drain pasta through colander.

In a large sauce pan, saute onions, bell peppers and garlic in olive oil, stirring regularly and adding water as needed to not burn, until onions are carmelized. Add carrot, mushrooms and greens and cook until greens are soft. Add red sauce and beans and cook until beans are warmed through. Combine with pasta and serve. Top with red pepper flakes or sauce and Parmesan cheese.