Recipe - Italian-Style Vegetables With Pasta (Lf)

2 tablespoon Stock, Vegetable;*
1 Pepper, red; seeded and
coarsely chopped
1 Pepper, green; seeded and
coarsely chopped
1 Pepper, yellow; seeded and
coarsely chopped
2 small Zucchini; cut into One half inch
slices
One half md Onions, red; chopped
1 cl Garlic; minced
14 ounce Tomatoes, whole; peeled in
sauce
4 lg Tomatoes, sundried; softend
& chopped
2 tablespoon Fresh oregano; chopped or
One half tsp dried
2 tablespoon Fresh basil; chopped or
One half tsp dried
One half teaspoon Salt, sea;
One half teaspoon Pepper, black; freshly grnd
4 2 One half ounce servings of your
favorite pasta

PER SERVNG=1C PASTA&1C SAUCE
280 x *cals
1 7/8 x *gm fat
481 One fourth x *mg sodium

Heat a large skillet. Add the stock and all the ingredients except the
pasta. Cover and cook over mediumlow 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 sundried tomatoes instead of the
vegetable broth. We really enjoyed this, it's DELICIOUS!

From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini