Garden Pasta Sauce

1. Saute mushrooms, carrots, celery, onions, green peppers, red peppers, and garlic in olive oil until tender.

2. Stir in the remaining ingredients.

3. Bring to a boil, reduce heat, cover, and simmer for one hour.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	32.4345 g
Protein	28.7784 g
Carbohydrates	83.6046 g
Energy	706.3079 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3776 g
Water	656.5107 g
Aspartic acid	1.6561 g
Calcium, Ca	517.2857 mg
Lutein + zeaxanthin	495.8338 g
Fiber, total dietary	14.0839 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	10484.7449 g
Niacin	6.4916 mg
Vitamin A, RAE	1052.064 g
Arginine	0.5365 g
Riboflavin	0.4309 mg
Tocopherol, beta	0.0389 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0071 g
Fatty acids, total saturated 20:1	0.1152 g
Glutamic acid	4.5258 g
Sodium, Na	1425.9653 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4153 g
Total lipid (fat)	32.4345 g
Manganese, Mn	1.3859 mg
Fructose	6.7323 g
Proline	0.4632 g
Fatty acids, total saturated 16:0	4.0544 g
Fatty acids, total saturated 8:0	0.023 g
Sucrose	6.509 g
Choline, total	92.7884 mg
Sugars, total	34.4608 g
Serine	0.3986 g
Fatty acids, total saturated 10:0	0.0507 g
Fatty acids, total saturated 18:0	0.9524 g
Vitamin B-6	0.8887 mg
Selenium, Se	27.363 g
Ash	11.0424 g
Fatty acids, total saturated 18:1 undifferentiated	20.4486 g
Pantothenic acid	2.3738 mg
Phenylalanine	0.4139 g
Copper, Cu	0.8413 mg
Betaine	1.0185 mg
Thiamin	0.4106 mg
Retinol	15.6 g
Methionine	0.1131 g
Iron, Fe	8.6077 mg
Carbohydrate, by difference	83.6046 g
Phosphorus, P	548.7929 mg
Folate, total	128.3588 g
Tocopherol, gamma	0.9494 mg
Fatty acids, total saturated 4:0	0.0648 g
Lycopene	24486.1 g
Alanine	0.5368 g
Cholesterol	9.23 mg
Valine	0.4154 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	3.9288 g
Glycine	0.5394 g
Carotene, alpha	3892.8788 g
Glucose (dextrose)	7.2563 g
Fatty acids, total saturated 14:0	0.2188 g
Zinc, Zn	3.2876 mg
Isoleucine	0.3657 g
Maltose	0.238 g
Tocopherol, delta	0.0092 mg
Fatty acids, total saturated 12:0	0.059 g
Fatty acids, total polyunsaturated	4.3089 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.5654 g
Tocotrienol, alpha	0.0511 mg
Vitamin A, IU	20814.2047 IU
Folate, DFE	128.3588 g
Tryptophan	0.1084 g
Vitamin C, total ascorbic acid	110.9229 mg
Phytosterols	77.259 mg
Galactose	0.2472 g
Fatty acids, total polyunsaturated 18:1 c	0.0108 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.0385 g
Starch	1.4954 g
Tyrosine	0.2434 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	94.3083 g
Fatty acids, total saturated	5.7032 g
Histidine	0.2277 g
Fatty acids, total monounsaturated	21.0276 g
Threonine	0.4922 g
Folate, food	128.3588 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.6201 g
Vitamin E (alpha-tocopherol)	9.6754 mg
Magnesium, Mg	116.7125 mg
Lysine	0.5314 g
Potassium, K	2475.8722 mg
Cystine	0.1977 g
Fluoride, F	6.0246 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Brown sugar	0.75 teaspoon	8.55	2.207	0
Olive oil	0 cup	238.68	0	27
Carrot	1.5 1/2	37.515	8.7657	0.2196
Onion	0.5 cup	32	7.472	0.08
Parmesan cheese	0.5 cup	148	16	2
Tomato	1 can	62.069	13.7631	0.5397
Mushroom	2 cups	0	0	0
Celery	0.5 cup	8.08	1.4999	0.0859
Red bell pepper	0.25 cup	0	0	0
Oregano	1 teaspoon	2.65	0.6892	0.0428
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Tomato Sauce	2 cans	0	0	0
Tomato paste	0 can	69.7	16.0735	0.3995
Garlic Clove	2	8.94	1.9836	0.03
Basil	1 teaspoon	0.2032	0.0234	0.0057
green bell pepper	0.25 cup	7.2975	1.5985	0.0938
vegetable broth	0.5 cup	81.18	13.161	1.9188