Yield: 4 servings
|1 pounds||Uncooked pasta shells|
|½ cup||Diced onion|
|½ cup||Diced celery|
|½ cup||Sliced cremini mushrooms|
|1 cup||Diced tomatoes|
|1 cup||Tomato puree|
|¼ cup||Finely chopped fresh oregano|
|2 tablespoons||Finely chopped fresh parsley|
|\N \N||Salt and freshly ground black pepper; to taste|
|¼ teaspoon||Crushed red pepper flakes; to taste|
4 SERVINGS DAIRY-FREE
Pasta can help smooth moods and ward off depression. This fat-free version offers maximum pleasure with its peppery tomato sauce.
Bring large pot of water to a boil. When water boils, add salt and pasta, stirring to prevent sticking. Cook pasta according to package directions.
Meanwhile, in large saucepan over medium heat, saute onion, celery and mushrooms and cook, stirring often until beginning to soften, about 5 minutes. Add tomatoes, tomato puree, oregano, parsley, salt and pepper.
Cook over medium heat, stirring occasionally, 5 to 7 minutes, until vegetables are tender. Stir in red pepper flakes to taste.
Drain and rinse pasta under cold running water; drain again. Add to vegetable mixture and stir until well coated and thoroughly heated.
PER SERVING: 365 CAL.; 13G PROT.; 1G TOTAL FAT (0 SAT. FAT); 740 CARB ; 0 CHOL.; 385MG SOD.; 5G FIBER
Recipe by: Vegetarian Times Magazine, February 1999, page 50 Converted by MM_Buster v2.0l.