One pot pasta
1 servings
Ingredients
| Quantity | 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; 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 |
Directions
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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