Italian Style Vegetables With Pasta (Lf) Recipe
Servings: 4
Ingredients
- 2 Tbsp. Stock, Vegetable,*
- 1 x Pepper, red, seeded and coarsely minced
- 1 x Pepper, green, seeded and coarsely minced
- 1 x Pepper, yellow, seeded and coarsely minced
- 2 sm Zucchini, cut into 1/2 inch slices
- 1/2 med Onions, red, minced
- 1 cl Garlic, chopped
- 14 ounce Tomatoes, whole, peeled in sauce
- 4 lrg Tomatoes, sun-dry, softend & minced
- 2 Tbsp. Fresh oregano, minced or possibly 1/2 tsp dry
- 2 Tbsp. Fresh basil, minced or possibly 1/2 tsp dry
- 1/2 tsp Salt, sea,
- 1/2 tsp Pepper, black, freshly ground
- 4 x 2 1/2 ounce servings of your favorite pasta
- 1 7/8 x gm fat
Directions
- Heat a large skillet. Add in the stock and all the ingredients except the pasta. Cover and cook over medium-low heat for 15 to 20 min, or possibly till al dente. Cook the pasta according to the package directions. Drain well and serve with the vegetable sauce.
- Makes 4 servings. One serving is equalto 1 c. pasta and 1 c. sauce.
- *I used the water from soaking the sun-dry tomatoes instead of the vegetable broth. We really enjoyed this, it's DELICIOUS!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 384g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 12 | 14% |
| Total Fat 1.38g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 341mg | 14% |
| Potassium 899mg | 26% |
| Total Carbs 17.14g | 5% |
| Dietary Fiber 5.6g | 19% |
| Sugars 9.97g | 7% |
| Protein 3.78g | 6% |
