Italian-style Vegetables With Pasta (lf) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: 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 small: Zucchini, cut into 1/2 inch slices
1/2 medium: Onions, red, chopped
1 centiliter: Garlic, minced
14 ounce: Tomatoes, whole, peeled in sauce
4 large: Tomatoes, sun-dried, softend & chopped
2 tbsp: Fresh oregano, chopped or 1/2 tsp dried
2 tbsp: Fresh basil, chopped or 1/2 tsp dried
1/2 tsp: Salt, sea,
1/2 tsp: Pepper, black, freshly grnd
4 each: 2 1/2 oz servings of your favorite pasta,
PER SERVNG=1C PASTA&1C SAUCE
*cals,
*gm fat,
*mg sodium,
Directions:
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, its DELICIOUS!
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
Source from luhu.jp
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, its DELICIOUS!
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
Source from luhu.jp