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Add 1/4 cup dry red wine with the tomatoes.
This sauce freezes well. Just prepare as directed; cool completely. Pour into freezer container; freeze up to 3 months. Thaw in refrigerator before reheating.
Substitute 1 cup chopped fresh mushrooms for the zucchini and/or 2 tsp. dried basil leaves for the fresh basil.
Enjoy this quick-and-easy low-calorie, low-fat dinner that's a good source of vitamin C from the vegetables.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is delicious! I use Boca crumbles alot in meals, because I don't like to use ground beef too often, but this recipe is absolutely yummy! My husband likes this too, which is a bonus!
Added 1/4 t. red pepper as suggested, and some salt. Really good with just the right amount of "kick".
My husband and I are not vegetarians, but we like to do vegetarian meals about once a week just to be healthier. We tried this one and really liked it. My husband was surprised at how good it was. It doesn't even seem like fake meat! Made plenty of sauce, so we had to make more pasta and ate it as leftovers.