| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta, Low-fat, Low-cal |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Corn Oil (or preferred oil) |
| 1 |
lg |
Onion, cut into thin wedges |
| 1 |
|
Clove garlic, minced |
| 2 |
|
Medium green pepper, chopped |
| 1 |
|
Meduim red pepper, chopped |
| 2 1/2 |
c |
Sliced mushrooms (8 oz) |
| 1 |
cn |
Diced tomatoes in juice |
| 1 1/2 |
ts |
Dried basil |
| 1/4 |
ts |
Pepper |
| 8 |
oz |
Spaghetti or egg noodles |
| 2 |
tb |
Grated parmesan cheese |
INSTRUCTIONS
In large skillet heat oil over medium high heat. Add onion and garlic;
saute 1 minute. Add green and red peppers and mushrooms; saute 2 minutes.
Add tomatoes and juice, basil and pepper; bring to boil. Reduce heat to
low; simmer 5 minutes. Toss with noodles and parmesan cheese. Makes 4
servings.
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