|1 pack||Silken tofu; (10.5 oz)|
|¼ teaspoon||Garlic powder|
|½ teaspoon||Italian seasoning|
|1 tablespoon||Dried parsley|
|3 cups||Cooked tiny pasta|
|(alphabets; orzo, etc.)|
|½ cup||Finely diced onion|
Pure the silken tofu, water, salt, pepper and garlic powder in a blender until smooth. Add the Italian seasoning and dried parsley and whirl just to mix.
Put the pasta and onion in a medium mixing bowl. Pour the tofu mixture over it and stir to coat the pasta.
Put the pasta mixture into a large nonstick skillet and cook over medium heat for 4 or 5 minutes, until the bottom of the pasta is starting to brown. Stir with a spatula. Cook 4 or 5 minutes longer, stirring frequently, until pasta pieces are golden and separate from each other.
Serve at once.
Yield: 5 cups (10 servings) Serving size: ½ cup Per serving: 85 calories, 1 g total fat (0 g sat fat), 4 g pro, 14 g carb, ⅗ g fiber, 66 mg sodium, 0 mg cholesterol. Exchanges: 1 starch Recipe by: 3/99
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