astray recipes: One pot pasta

Categories: Veg03
Yield: 1 servings

Measure	Ingredient
1 cup	Chopped onion
2	Cloves garlic; minced
2 cups	Zucchini
	Sliced in thin rounds
1	Round cut in quarters
8 ounces	Mushrooms; thinly sliced
	(optional)
28 ounces	Undrained canned tomatoes; purＦd in blender
1¾ cup	Water
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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one pot pasta