| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | Potatoes | |
| 3 | Carrots | |
| 1 | Onion | |
| 2 | Cloves garlic | |
| 4 | Tomatoes | |
| 3 | oz | Cooked peas or red kidney beans |
| 1 | oz | Spaghetti |
| 2 | pt | Stock |
| 2 | ts | Herbs; preferably basil, sage oregano |
| Salt and black pepper |
INSTRUCTIONS
Peel and chop the potatoes, scrape and slice the carrots. Wash and slice tomatoes, removing skins first if you prefer. Pour a little of the stock into a frying pan and add the onions, garlic, potatoes and carrots, and fry gently for a few minutes. Add the rest of the stock and herbs, bring to a boil and simmer for 15 minutes. Add peas or beans and tomatoes, and simmer for another 15 minutes. Add spaghetti, broken into small pieces, and season. Simmer until spaghetti is just tender. Check seasoning and serve with parsley. Adapted from "Healthy eating for a new age" by Joyce D'Silva. Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Dec 2, 1998, converted by MM_Buster v2.0l.
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