Who doesn’t love some good, fresh, and homemade Italian food? Mmm.. my mouth is watering already. What is great about this and all the other recipes is that most of the time (unless you are entertaining people), there will be leftovers. Which means some delicious lunch next day that spreads its aroma all around the office, and you got it from allrecipes.com.  See, even being an advocate for healthy food without even knowing it.  Add 5 more gold stars to your chart.

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 red onion, minced
  • 1/2 cup red bell pepper, julienned
  • 1/2 cup julienned carrots
  • 1/2 cup dry red wine
  • 1 cup rehydrated porcini mushrooms
  • 1 1/2 cups crushed tomatoes
  • 2 teaspoons chopped fresh basil
  • 1 teaspoon dried rosemary, crushed
  • salt and pepper to taste
  • 1 (12-ounce) package jumbo pasta shells

Directions

  1. Heat the oil in a large skillet over medium heat. Add garlic and onions and saute for 4 minutes, then add red bell pepper and carrots and saute for 4 more minutes. Add red wine, raise heat and boil for 1 minute; then reduce heat to medium low, add mushrooms and cook for 3 minutes.
  2. Add tomatoes, basil and rosemary and season with salt and pepper to taste. Simmer for 10 minutes and serve sauce over cooked noodles.

Nutrition

  • Servings Per Recipe: 6
  • Calories: 310
  • Total Fat: 4g
  • Saturated Fat; 0.5g
  • Cholesterol: 0mg
  • Sodium: 17mg
  • Total Carbohydrates: 52.7g
  • Dietary Fiber: 6.2g
  • Protein: 12.4g
  • Sugars: 4.9g