| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Low-fat, Vegetarian, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Stock, Vegetable;* |
| 1 |
|
Pepper, red; seeded and coarsely chopped |
| 1 |
|
Pepper, green; seeded and coarsely chopped |
| 1 |
|
Pepper, yellow; seeded and coarsely chopped |
| 2 |
sm |
Zucchini; cut into 1/2 inch slices |
| 1/2 |
md |
Onions, red; chopped |
| 1 |
cl |
Garlic; minced |
| 14 |
oz |
Tomatoes, whole; peeled in sauce |
| 4 |
lg |
Tomatoes, sun-dried; softend & chopped |
| 2 |
tb |
Fresh oregano; chopped or 1/2 tsp dried |
| 2 |
tb |
Fresh basil; chopped or 1/2 tsp dried |
| 1/2 |
ts |
Salt, sea; |
| 1/2 |
ts |
Pepper, black; freshly grnd |
| 4 |
|
2 1/2 oz servings of your favorite pasta |
| 280 |
x |
*cals |
| 1 7/8 |
x |
*gm fat |
| 481 1/4 |
x |
*mg sodium |
INSTRUCTIONS
PER SERVNG=1C PASTA&1C SAUCE
Heat a large skillet. Add the stock and all the ingredients except the
pasta. Cover and cook over medium-low heat for 15 to 20 minutes, or until
al dente. Cook the pasta according to the package directions. Drain well
and serve with the vegetable sauce. Makes 4 servings. One serving is equal
to 1 cup pasta and 1 cup sauce.
*I used the water from soaking the sun-dried tomatoes instead of the
vegetable broth. We really enjoyed this, it's DELICIOUS!
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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