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One Pot Pasta

Posted By ffvhelper On February 25, 2011 @ 8:25 am In Pasta | 2 Comments

Serving Size : 8

1 cup chopped onion
2 cloves garlic — minced
2 cups zucchini — sliced in thin rounds, rounds cut in quarters
8 oz mushrooms — thinly sliced (optional)
1 28-ounce can tomatoes — undrained, puréed in blender
1 3/4 cups water
1/2 cup TVP — dry
1 Tb Italian herb seasoning
1/4 tsp red pepper flakes
1/4 tsp fennel seed — crushed (optional)
2 cups macaroni — or shell pasta

Sauté 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, TVP, 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

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Per serving: 151 Calories (kcal); 1g Total Fat; (5% calories from fat); 8g Protein; 30g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

NOTES : There’s no need to pre-cook the pasta in this easy recipe!


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