In a large skillet, cook the onion and garlic in the olive oil over medium heat until softened, about 8-10 minutes.
Add the chopped zucchini, sliced mushrooms, and wine and cook until tender, about 7 minutes.
Add the tomatoes and spices, and raise the heat to high. Once the sauce is bubbling, reduce heat to low and cook for about 5-7 minutes.
Serve over the pasta of your choice. I used Jovial Gluten Free Penne pasta.
Notes
Nutrition facts are for the sauce only.Store leftovers in the refrigerator. They should stay fresh for about 4 days.Use whatever shape of pasta you like - spaghetti, penne, farfalle, macaroni, etc.You can add more vegetables to this if you like. Try red or green peppers, different mushrooms, or yellow squash.