Name: Italian-Style Vegetables with Pasta (Lf)
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

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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