| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vegetarian |
Eat-lf mail, Low fat, Main dishes, Pasta, Soups/stews |
4 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Diagonally Sliced Carrots |
| 1/2 |
c |
Diced Onions |
| 6 |
c |
Rough Chopped Cabbage |
| 1 |
md |
Tomato; Rough Chopped |
| 4 |
c |
Nonfat Beef Broth; Note 1 |
| 1/4 |
ts |
Allspice; Heaping |
| 1/2 |
lb |
Pasta Shells; Note 2 |
|
|
Salt; To Taste |
INSTRUCTIONS
Note 1: I actually used nonfat vegetarian beef broth that I get from Whole
Foods Market in the bulk bin. It is a powder and very flavorful. Note 2:
Use any pasta that will hold it's shape ... penne would be another good
choice
Cook pasta al dente then drain and rinse under cool running water to stop
the cooking action.
While the pasta cooks, in a 4 - 6 qt pot bring the beef broth to a boil.
When it boils lower the heat and add the carrots, diced onions, cabbage and
allspice. Cook on med-low for about 12 - 15 min or until the veggies are
firm-tender. When they reach that point add in the pasta and continue to
cook for an additional 5 min. Serve hot. Season with salt at the table.
Serves 4
Prep Time: about 15 min Cooking Time: about 20 - 25 min
This was very good and quite filling.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 273.9 Total Fat 1.2g Sat Fat 0.2g Carb 54.6g Fib 3.1g Pro 20.1g
Sod 626mg CFF 3.6%
Recipe by: Reggie Dwork <reggie@reggie.com>
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Feb 19,
1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Been taken for granted? Imagine how God feels”