Skip the heavy bolognese and opt instead for a lighter, vegetable-based sauce that comes together in under 30 minutes.



Ingredient Checklist


Instructions Checklist
  • In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomato puree, season with salt and pepper, and bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano.

  • Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Serve immediately.


Try ziti or penne rigate.

Reviews (2)

32 Ratings
  • 5 star values: 9
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
This is such an amazing recipe! I did improvise by adding olives and broccoli but it was delicious! Will make again!
Rating: Unrated
This recipe was delicious and easy to make. I omitted the mushrooms and added meatballs. I also added a little red wine to the tomato purée. It was very tasty.