Rigatone Vegetable Pasta

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* Exported from MasterCook *

 

Rigatoni Vegetable Pasta

 

Recipe By :CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes -

David and Rachelle Bronfman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound rigatoni

2 1/2 cups tomato sauce

2 tablespoons tomato paste

2 cups bok choy -- steamed

1 cup chopped broccoli -- steamed

1 cup chopped green beans -- steamed

2 carrots -- chopped and steamed

1 onion -- chopped and steamed

8 ounces regular or soft tofu -- crumbled

2 tablespoons chopped parsley

1/2 tablespoon olive oil

3 cloves garlic -- minced

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon black pepper

 

In a large pot of boiling water, cook pasta until tender but firm. Drain and

set aside in serving bowl.

 

In a food processor, blend tomato sauce, tomato paste, bok choy, broccoli, green

beans, carrots, and onion until smooth. . Transfer to a large pot; simmer over

low heat until heated through. Stir in tofu, parsley, oil, garlic, oregano, bay

leaf, salt, and pepper. Cover pot and simmer for 15 minutes.

 

Remove bay leaf and pour sauce over rigatoni. Serve hot.

 

 

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Per serving: 531 Calories (kcal); 4g Total Fat; (6% calories from fat); 19g

Protein; 106g Carbohydrate; 0mg Cholesterol; 1309mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

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