Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Low-fat Vegetarian
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Stock, Vegetable -- *
1 ea Pepper, red -- seeded and
-coarsely chopped
1 ea Pepper, green -- seeded and
-coarsely chopped
1 ea Pepper, yellow -- seeded and
-coarsely chopped
2 sm Zucchini -- cut into 1/2 inch
-slices
1/2 md Onions, red -- chopped
1 cl Garlic -- minced
14 oz Tomatoes, whole -- peeled in
-sauce
4 lg Tomatoes, sun-dried -- softend
-& chopped
2 tb Fresh oregano -- chopped or
-1/2 tsp dried
2 tb Fresh basil -- chopped or
-1/2 tsp dried
1/2 ts Salt, sea
1/2 ts Pepper, black -- freshly grnd
4 ea 2 1/2 oz servings of your
-favorite pasta
-----PER SERVNG PASTA&1C SAUCE-----
280 x *cals
1 7/8 x *gm fat
481 1/4 x *mg sodium
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!
