Title: Italian-Style Vegetables with Pasta (Lf)
Categories: Lowfat Vegetarian Pasta Eat Ornish
Yield: 4 Servings

2	tb	Stock, Vegetable;*
1		Pepper, red; seeded and coarsely chopped
1		Pepper, green; seeded and coarsely chopped
1		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		2 1/2 oz servings of your favorite pasta
PER SERVNG=1C 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!

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

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