
Italian Vegetable Ragu
CAL P/SERVE
339
kJ P/SERVE
1420
FAT P/SERVE
5.5g
SODIUM P/SERVE
3370g
Take leftovers to work the next day for lunch.
Ingredients
- 1 can cannellini beans, drained and rinsed
- 1 tbsp. olive oil
- 2 carrots, chopped
- 2 sticks celery, sliced
- 3 cloves garlic, crushed
- 1 can tomatoes, crushed
- 1 cup veg stock
- 2 cups water
- 2 tsp. brown sugar
- Mix of herbs – marjoram, oregano, basil, rosemary
- 50g baby spinach leaves
- 200g zucchini, sliced
- 1 onion, sliced
- ½ red capsicum, chopped
- 2 tsp. balsamic vinegar
- 300g pumpkin, chopped
- 200g small pasta, elbow
- Salt & pepper to taste
Method
- Heat a pot with olive oil and sauté the onion and capsicum until softened, about 5 minutes. Add carrots, celery, zucchini and pumpkin, sautéing for a further 5 minutes.
- Add garlic, herbs, balsamic vinegar, sugar and tomatoes with vegetable stock and water season with salt and pepper. Simmer a further 10 minutes until pumpkin has softened slightly, then add spinach.
- Once spinach has wilted add pasta to dish, check liquid levels as the pasta requires liquid to cook. Stir. You can always add a little more hot stock or hot water if you think it is getting too thick.
- Once pasta has cooked you are ready to serve.
Nutrition Table
Servings: 4
Serving size:565g
Average Serve | Average 100g | |
---|---|---|
Energy | 1420 kJ | 251 kJ |
339 Cal | 60 Cal | |
Protein | 12.5 g | 2.2 g |
Fat, total | 5.5 g | 1 g |
- saturated | 0.9 g | 0.2 g |
Carbohydrate | 52.7 g | 9.3 g |
- sugars | 15.5 g | 2.7 g |
Sodium | 3370 mg | 596 mg |