Tagliatelle with Vegetable Ragu
- Total Time
- 1:10
- Prep
- 0:20
- Cook
- 0:50
- Serves
- 8
- Difficulty
- Moderate
Once you’ve prepared this savory, vegetable-packed sauce, you’ll find it as versatile as the famous Weight Watchers Vegetable Soup recipe.
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olive oil2 Tbsp
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uncooked onion(s)1 medium, finely chopped
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uncooked zucchini1 small, finely chopped
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uncooked celery1 rib(s), medium, finely chopped
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green pepper(s)1 medium, frying pepper, such as a Cubanelle, seeded and finely chopped
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uncooked carrot(s)1 medium, peeled and finely chopped
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fresh mushroom(s)5 medium, finely chopped
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canned tomatoes28 oz, whole plum, pureed, with juice
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fresh parsley½ cup(s), flat-leaf, chopped
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basil¼ cup(s), chopped
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fresh oregano1 Tbsp, chopped
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garlic clove(s)1 clove(s), medium, minced
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bay leaf1 leaf/leaves
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table salt½ tsp
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black pepper⅛ tsp, freshly ground, or to taste
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uncooked pasta6 oz, tagliatelle
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parmesan cheese4 Tbsp, grated, freshly grated
- 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.
- 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.
- 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.