|1 cup||Chopped onion|
|2||Cloves garlic; minced|
|Sliced in thin rounds|
|1||Round cut in quarters|
|8 ounces||Mushrooms; thinly sliced|
|28 ounces||Undrained canned tomatoes; pur‚ed in blender|
|½ cup||Dry TSP|
|1 tablespoon||Italian herb seasoning|
|¼ teaspoon||Red pepper flakes|
|½ teaspoon||Fennel seed; crushed|
|2 cups||Small macaroni or shell pasta|
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: 1-½ starch, 1 vegetable, ½ very lean meat Recipe by: 3/99
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