Italian Vegetable Ragu

Italian Vegetable Ragu

This is a great one pot dish that incorporates lots of vegetables. Serve with some grated parmesan cheese or tasty cheese on top.

CAL P/SERVE
339
kJ P/SERVE
1420
FAT P/SERVE
5.5g
CARBS P/SERVE
52.7g
PROTEIN P/SERVE
12.5g
SUGAR P/SERVE
15.5g
SODIUM P/SERVE
3370g
FAT
%
0.9%
ENERGY RDI%
16.3%

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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