Italian-style Vegetables With Pasta (lf)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Low-fat, Pasta, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | T | Stock, Vegetable* |
| 1 | Pepper, red seeded and | |
| coarsely chopped | ||
| 1 | Pepper, green seeded and | |
| coarsely chopped | ||
| 1 | Pepper, yellow seeded and | |
| coarsely chopped | ||
| 2 | Zucchini, cut into 1/2 inch | |
| slices | ||
| 1/2 | Onions, red chopped | |
| 1 | Garlic, minced | |
| 14 | oz | Tomatoes, whole peeled in |
| sauce | ||
| 4 | Tomatoes, sun-dried softend | |
| & chopped | ||
| 2 | T | Fresh oregano, chopped or |
| 1/2 tsp dried | ||
| 2 | T | Fresh basil, chopped or |
| 1/2 tsp dried | ||
| 1/2 | t | Salt, sea |
| 1/2 | t | Pepper, black freshly grnd |
| 4 | 2 1/2 oz servings of your | |
| favorite pasta | ||
| 280 | Cals | |
| 1 7/8 | Gm fat | |
| 481 1/4 | *mg sodium |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 385.8mg
Potassium: 571.5mg
Carbohydrates: 12.7g
Fiber: 4.3g
Sugar: 4.8g
Protein: 2.9g