Vegetable pasta casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil |
| 1 | Onion, thinly sliced | |
| 2 | teaspoons | All purpose flour |
| 1 | tablespoon | Paprika |
| 1 | can | (15 oz.) tomatoes |
| Water | ||
| 3 | cups | Cauliflowerets |
| 2 | Carrots, coarsely chopped | |
| ½ | Green bell pepper, coarsely chopped | |
| 2 | mediums | Zucchini, cut in thick diagonal slices |
| 2 | cups | Pasta shells |
| Salt and pepper | ||
| ⅔ | cup | Plain yogurt |
Directions
1. In a saucepan, heat oil.
2. Add onion, cook until soft
3. Stir in flour and paprika
4. Cook, stirring, 1 minute.
5. Add tomatoes with juice and water. Bring to a boil.
6. Stir in cauliflowerets, carrots, bell pepper, zucchini and pasta.
7. Season with salt and pepper. Cover pan and simmer for 40 minutes or until pasta is tender.
8. Gently stir yogurt into vegetable mixture.
Posted to The Gourmet Connection Recipe Page Newsletter 12 Jan 97 From: Gourmet Connection <capco@...> Date: Sun, 12 Jan 1997 12:02:14 +0500