| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Veg03 | 1 | servings |
INGREDIENTS
| 1 | c | Chopped onion |
| 2 | Cloves garlic; minced | |
| 2 | c | Zucchini |
| Sliced in thin rounds | ||
| 1 | Round cut in quarters | |
| 8 | oz | Mushrooms; thinly sliced |
| (optional) | ||
| 28 | oz | Undrained canned tomatoes; pur.ed in blender |
| 1 3/4 | c | Water |
| 1/2 | c | Dry TSP |
| 1 | tb | Italian herb seasoning |
| 1/4 | ts | Red pepper flakes |
| 1/2 | ts | Fennel seed; crushed |
| 2 | c | Small macaroni or shell pasta |
INSTRUCTIONS
There's no need to pre-cook the pasta in this easy recipe! Saute the onion, garlic, zucchini and mushrooms in a nonstick skillet until they are barely tender. (Add enough water to prevent sticking.) Add the tomatoes, water, TSP, Italian herbs, red pepper flakes, fennel seed and pasta. Bring to a boil, then reduce heat to medium low and cover. Simmer for about 10 minutes, until pasta is tender and the liquid has been absorbed. Yield: 8 servings Serving size: 1 cup Per serving: 159 calories, 1 g total fat (0.1 g sat fat), 10 g pro, 30 g carb, 3.1 g fiber, 169 mg sodium, 0 mg cholesterol. Exchanges: 1-1/2 starch, 1 vegetable, 1/2 very lean meat Recipe by: http://soyfoods.com/SimplySoy/ 3/99 Converted by MM_Buster v2.0l.
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