Italian-style vegetables with pasta (lf)

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Stock, Vegetable;*
1 each Pepper, red; seeded and coarsely chopped
1 each Pepper, green; seeded and coarsely chopped
1 each Pepper, yellow; seeded and coarsely chopped
2 smalls Zucchini; cut into 1/2 inch slices
½ medium Onions, red; chopped
1 clove Garlic; minced
14 ounces Tomatoes, whole; peeled in
280 xes *cals 481 1/4 x *mg sodium
1⅞ x *gm fat sauce
4 larges Tomatoes, sun-dried; softend & chopped
2 tablespoons Fresh oregano; chopped or 1/2 tsp dried
2 tablespoons Fresh basil; chopped or 1/2 tsp dried
½ teaspoon Salt, sea;
½ teaspoon Pepper, black; freshly grnd
4 eaches 2 1/2 oz servings of your favorite pasta

Directions

PER SERVNG=1C PASTA&1C SAUCE

Heat a large skillet. Add the stock and all the ingredients except the pasta. Cover and cook over medium-low heat for 15 to 20 minutes, or until al dente. Cook the pasta according to the package directions. Drain well and serve with the vegetable sauce. Makes 4 servings. One serving is equal to 1 cup pasta and 1 cup sauce.

*I used the water from soaking the sun-dried tomatoes instead of the vegetable broth. We really enjoyed this, it's DELICIOUS! From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE

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