Recipe: One Pot Pasta
Yield: 1 servings
1 c Chopped onion 2 Cloves garlic; minced 2 c Zucchini Sliced in thin rounds 1 Round cut in quarters 8 oz Mushrooms; thinly sliced (optional) 28 oz Undrained canned tomatoes; -- pured in blender
1 3/4 c Water
1/2 c Dry TSP
1 tb Italian herb seasoning
1/4 ts Red pepper flakes
1/2 ts Fennel seed; crushed
2 c Small macaroni or shell -- pasta
There's no need to pre-cook the pasta in this easy recipe!
Saute the onion, garlic, zucchini and mushrooms in a nonstick skillet until they are barely tender. (Add enough water to prevent sticking.)
Add the tomatoes, water, TSP, Italian herbs, red pepper flakes, fennel seed and pasta. Bring to a boil, then reduce heat to medium low and cover. Simmer for about 10 minutes, until pasta is tender and the liquid has been absorbed.
Yield: 8 servings Serving size: 1 cup
Per serving: 159 calories, 1 g total fat (0.1 g sat fat), 10 g pro, 30 g carb, 3.1 g fiber, 169 mg sodium, 0 mg cholesterol. Exchanges: 1-1/2 starch, 1 vegetable, 1/2 very lean meat
Recipe by: http://soyfoods.com/SimplySoy/ 3/99
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