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

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