One pot pasta

Yield: 1 servings

Measure Ingredient
1 cup Chopped onion
2 \N Cloves garlic; minced
2 cups Zucchini
\N \N Sliced in thin rounds
1 \N Round cut in quarters
8 ounces Mushrooms; thinly sliced
\N \N (optional)
28 ounces Undrained canned tomatoes; pur‚ed 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 (⅒ g sat fat), 10 g pro, 30 g carb, 3⅒ 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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