| 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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