Italian-style vegetables with pasta (lf)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Stock, Vegetable;* |
| 1 | each | Pepper, red; seeded and coarsely chopped |
| 1 | each | Pepper, green; seeded and coarsely chopped |
| 1 | each | Pepper, yellow; seeded and coarsely chopped |
| 2 | smalls | Zucchini; cut into 1/2 inch slices |
| ½ | medium | Onions, red; chopped |
| 1 | clove | Garlic; minced |
| 14 | ounces | Tomatoes, whole; peeled in |
| 280 | xes | *cals 481 1/4 x *mg sodium |
| 1⅞ | x | *gm fat sauce |
| 4 | larges | Tomatoes, sun-dried; softend & chopped |
| 2 | tablespoons | Fresh oregano; chopped or 1/2 tsp dried |
| 2 | tablespoons | Fresh basil; chopped or 1/2 tsp dried |
| ½ | teaspoon | Salt, sea; |
| ½ | teaspoon | Pepper, black; freshly grnd |
| 4 | eaches | 2 1/2 oz servings of your favorite pasta |
Directions
PER SERVNG=1C PASTA&1C SAUCE
Heat a large skillet. Add the stock and all the ingredients except the pasta. Cover and cook over medium-low heat for 15 to 20 minutes, or until al dente. Cook the pasta according to the package directions. Drain well and serve with the vegetable sauce. Makes 4 servings. One serving is equal to 1 cup pasta and 1 cup sauce.
*I used the water from soaking the sun-dried tomatoes instead of the vegetable broth. We really enjoyed this, it's DELICIOUS! From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE