Hearty meatless pasta and vegetables

4 servings

Ingredients

Quantity Ingredient
1¼ cup Textured soy protein {ground beef type}
2 teaspoons Vegetable oil
2 mediums Carrots; peeled
; thinly sliced
1 medium Onion; diced
1 small Green bell pepper; diced
2 Cloves garlic; crushed
1 28 oz. can crushed tomatoes
1 teaspoon Sugar
¼ teaspoon Coarsely ground black pepper
Salt
1 16 oz. pkg. corkscrew or rotelle pasta
Grated Parmesan cheese; optional

Directions

1. Rehydrate textured soy protein: In 2-quart saucepan, heat 1¼ cups water to boiling over high heat. Remove saucepan from heat; stir in textured soy protein; set aside.

2. In nonstick 12-inch skillet, heat vegetable oil over medium heat until hot. Add carrots, onion, green bell pepper, garlic, and 2 tablespoons water; cook, stirring frequently, until vegetables are tender and golden, about 15 minutes.

3. Stir in rehydrated textured soy protein, tomatoes, sugar, black pepper, ½ teaspoon salt, and ½ cup water; heat to boiling over high heat.

Reduce heat to low; simmer, covered, 20 minutes.

4. Meanwhile, in large saucepot, prepare pasta in boiling salted water as label directs.

5. Drain pasta; return to saucepot. Add sauce; toss to mix well. Serve with Parmesan if you like.

Per serving: 65 Calories (kcal); 2g Total Fat; (31% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates

Recipe by: Good Housekeeping® Best One-Dish Meals Converted by MM_Buster v2.0n.

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