| 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
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