PASTA SAUCE: Rotelle with Mixed Summer-Vegetable Sauce - 10 pts

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* Exported from MasterCook *

 

Rotelle with Mixed Summer-Vegetable Sauce - 10 pts

 

Recipe By :The Mediterranean Vegan Kitchen by Donna Klein

Serving Size : 5 Preparation Time :0:00

Categories : Low fat (less than 20%) Quick

Vegan Veggie

WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra virgin olive oil

1 large onion -- (about 10 ounces), finely chopped

3 large garlic clove -- finely chopped

8 ounces eggplant -- (about 1/2 medium), cut into 1/4-inch cubes

8 ounces zucchini -- (about 1 medium), chopped

1 medium red bell pepper -- (aboout 6 ounces), chopped

2 pounds ripe plum tomatoes -- peeled, seeded, and coarsely

chopped, OR 1 (28-oz) can peeled plum tomatoes, drained, seeded, and coarsely

chopped

1/2 teaspoon sugar -- or to taste

1/4 teaspoon crushed red pepper flakes -- or to taste

salt and freshly ground pepper to taste

1 cup vegetable broth -- about, or low-sodium canned

1 teaspoon tomato paste

12 ounces rotelle -- fusilli, or other spiral-shaped pasta

 

In a large nonstick skillet with a lid, heat the oil over medium-low heat. Add

the onion and garlic and cook, stirring, until softened, about 10 minutes. Add

the eggplant, zucchini, and bell pepper. Cook, stirring, until the vegetables

begin to soften, about 3 minutes. add the tomatoes, sugar, red pepper flakes,

salt, and black pepper. Increase the heat to medium-high and cook, stirring

frequently, until the tomatoes break down and begin to form a sauce, about 10

minutes.

 

Add the 1 cup broth and tomato pase, stirring well to combine. Cover and reduce

the heat to maintain a gentle simmer, stirring occasionally, until all the

vegetables are tender and a sauce has formed, about 10 minutes. (If a thinner

sauce is desired, stir in additional broth as necessary.) Cover and keep warm

until needed.

 

Meanwhile, cook the pasta in boiling salted water according to package

directions until al dente; drain well. Transfer ot the skillet and toss well.

Serve at once.

 

ADVANCE PREPARATION: The sauce can be held, covered, over very low heat for one

hour before tossing with the pasta. Or it can be stored, covered, in the

refrigerator for up to two days. Reheat over low heat and serve with freshly

cooked pasta.

 

Makes 4 to 6 main course or 8 pasta course servings.

 

Per main course serving: Cals 496; Total Fat 9g (sat fat 1g); Carbs 89g; Fiber

9g; Prot 18g; Chol 0mg; Sodium 171mg.

 

This dish is a wondeerful way to combine fesh eggplant, zucchini, bell peppers,

and tomatoes. Indeed, if you are a home gardener, you will have considered your

months of effort well spent after the first mouthful. Because the amount of

eggplant used here is relatively small and is incorporated iwth so many other

flavors, salting it first isn't necessary.

 

Description:

" 10 pts "

S(Formatted by Chupa Babi):

" 07.01.08 "

Copyright:

" 2001 "

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Per Serving (excluding unknown items): 403 Calories; 8g Fat (17.5% calories from

fat); 13g Protein; 72g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 357mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 3 Vegetable; 1 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 926089 0 0 0 0 0 0