This quick entrée brings authentic Italian ingredients to your family’s meatless Mondays.

Penne with Vegetable Bolognese Sauce

Bring a large saucepan of lightly salted water to a boil. Add spaghetti; cook for 5 minutes. Drain, reserving pasta water. Set partially cooked spaghetti aside; keep warm.

Meanwhile, heat 3 tablespoons of olive oil in a large skillet over medium-high heat.

Add onion, celery and carrot. Cook for 5 minutes or until vegetables begin to soften, stirring frequently. Stir in garlic, salt and pepper. Cook and stir for 1 minute more.

Add cauliflower, fennel, broccoli, Brussels sprouts and remaining 3 tablespoons olive oil; cook over medium heat for 3 to 4 minutes until vegetables are softened, stirring occasionally.

Remove skillet from heat. Stir red wine into vegetable mixture in skillet. Return skillet to heat; cook for 3 minutes. Stir in pasta sauce and tomato paste; gently simmer for 5 to 7 minutes, stirring occasionally.

Add spaghetti to skillet; toss to combine. Add enough reserved pasta water to make desired consistency. Cook for 2 to 3 minutes or until pasta is al dente. Garnish with fresh basil and Parmesan cheese, if desired.