Tagliatelle with Vegetable Ragu

SmartPoints® value per serving
Total Time
1 hr 10 min
20 min
50 min
Once you’ve prepared this savory, vegetable-packed sauce, you’ll find it as versatile as the famous WW Vegetable Soup recipe.


Olive oil

2 Tbsp

Uncooked onion(s)

1 medium, finely chopped

Uncooked zucchini

1 small, finely chopped

Uncooked celery

1 rib(s), medium, finely chopped

Green pepper(s)

1 medium, frying pepper, such as a Cubanelle, seeded and finely chopped

Uncooked carrot(s)

1 medium, peeled and finely chopped

Fresh mushroom(s)

5 medium, finely chopped

Canned tomatoes

28 oz, whole plum, pureed, with juice

Fresh parsley

½ cup(s), flat-leaf, chopped


¼ cup(s), chopped

Fresh oregano

1 Tbsp, chopped

Garlic clove(s)

1 medium clove(s), minced

Bay leaf

1 leaf/leaves

Table salt

½ tsp

Black pepper

tsp, freshly ground, or to taste

Uncooked pasta

6 oz, tagliatelle

Grated Parmesan cheese

4 Tbsp


  1. Heat a large nonstick saucepan. Swirl in the oil, then add the onion. Sauté over medium heat until translucent, about 8 minutes. Add the zucchini and celery and sauté until softened. Add the frying pepper, carrot, and mushrooms; cook stirring frequently, until the mushrooms have released and reabsorbed their juices and the carrots are softened, about 10 minutes.
  2. Add the tomatoes, parsley, basil, oregano, garlic, bay leaf, salt, and ground pepper. Cover and simmer, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 30 minutes.
  3. Cook the tagliatelle according to package directions. Drain and place in a warmed serving bowl. Pour the sauce over the tagliatelle and toss to coat. Sprinkle with the cheese and serve. Yields 1 1/2 cups per serving.


This sauce is great on any type of pasta (we like thin, ribbonlike tagliatelle), spread onto a pizza shell, or atop omelettes, chicken, or fish. Although this recipe calls for specific quantities of vegetables, don’t be afraid to noodle around with amounts, especially if they have zero SmartPoints values. While you’re at it, make a double batch of the sauce and freeze it. It can be thawed overnight in the refrigerator or reheated without thawing. Frying peppers, sometimes labeled “Italian” or “Cubanelle” peppers, are similar to bell peppers, with the same color spectrum and a more slender, tapered shape. Their flesh is thinner than that of bells, with slightly sweeter flavor. Look for them in better supermarkets and farmers’ markets in the summer months. If unavailable, substitute 1/2 to 1 large green bell pepper.