Broccoli Florets with Bow-Tie Pasta

[Guest guest]

1 12-oz. pkg. bow-tie pasta

1 Tbs. olive oil

1/4 tsp. crushed red pepper

4 cups broccoli florets, cut into bite-sized pieces

1 medium-sized yellow onion, chopped

1 6-oz. pkg. sliced mushrooms

1 15-oz. can garbanzo beans (1 1/2 cups)

1/4 cup Kalamata olives, pitted and diced

1/2 cup chopped fresh coriander

1/4 cup vegetable broth or Chardonnay

1 14 1/2-oz. can Mexican-seasoned stewed tomatoes (1 3/4 cups)

1/3 cup nutritional yeast

1 cup tomato sauce

 

DIRECTIONS

 

Cook pasta according to package directions, and drain. Set aside in colander,

and rinse

occasionally with cold water to prevent sticking.

Heat oil and crushed red pepper over medium-high heat, 1 minute, in Dutch oven

or large

electric frying pan. Add broccoli, onions, mushrooms, beans and olives, and cook

for 5

minutes, stirring frequently.

Add half of coriander, broth, stewed tomatoes, yeast and tomato sauce. Reduce

heat to

low, and cook 2 minutes. Add cooked pasta and remaining 1/4 cup coriander, and

mix

thoroughly. Simmer 3 minutes, or until heated through, stirring occasionally.

 

Nutritional Information

Per Serving:

Calories 260

Protein 11g

Total fat 3g

Carbs 46g

Cholesterol mg

Sodium 229mg

Fiber 6g

Sugars 7g

 

 

Kudos to Vegetarian Times Magazine

 

Love and Hugs,

Chrissy