Ornish/Italian Style Vegetables with Pasta

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<mx2 source= " MasterCook 5.0 " date= " August 03, 2000 " >

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Italian-style Vegetables With Pasta

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<RcpE name= " Italian-style Vegetables With Pasta " author= " Eat More, Weigh Less by

Dean Ornish " >

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<![CDATA[

* Exported from MasterCook *

 

Italian-style Vegetables With Pasta

 

Recipe By :Eat More, Weigh Less by Dean Ornish

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons vegetable stock

1 red bell pepper -- seeded and coarsely

1 yellow bell pepper -- seeded and coarsely

1 green bell pepper -- seeded and coarsely

2 small zucchini -- cut into 1/2-inch sl

1/2 red onion -- chopped

1 garlic clove -- minced

1 14-ounce can whole peeled tomatoes in sauce

4 large sun-dried tomatoes -- softened and chopped

2 tablespoons chopped fresh oregano or 1/2 teaspoon drie

2 tablespoons chopped fresh basil or 1 teaspoon dried

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

4 2 1/2-ounce servings of your favorite past

 

Heat a large skillet: Add the stock and all the ingredients except for 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.

 

Serving size = 1 cup pasta and 1 cup sauce 280 calories 1.9 grams fat 0

milligrams cholesterol 481.2 milligrams sodium

 

Source:

" Tracy Pikhart Ritter "

Copyright:

" 1993 by Dean Ornish "

 

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

 

Per serving: 57 Calo

ries (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 13g Carbohydrate;

trace Cholesterol; 333mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Fresh, seasonal vegetables are sautéed in vegetable stock instead of oil

to release their flavors. Fresh herbs and

reconstituted sun-dried tomatoes add authentic Italian taste to this savory

tomato-based pasta sauce.

 

Formatted using MC Tagit by KES 8/3/00.

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

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " vegetable stock " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " red bell pepper " qty= " 1 " >

<IPrp>

seeded and coarsely chopped

</IPrp>

</IngR>

<IngR name= " yellow bell pepper " qty= " 1 " >

<IPrp>

seeded and coarsely chopped

</IPrp>

</IngR>

<IngR name= " green bell pepper " qty= " 1 " >

<IPrp>

seeded and coarsely chopped

</IPrp>

</IngR>

<IngR name= " zucchini " unit= " small " qty= " 2 " >

<IPrp>

cut into 1/2-inch slices

</IPrp>

</IngR>

<IngR name= " red onion " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic clove " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " can whole peeled tomatoes in sauce " unit= " 14-ounce " qty= " 1 " ></IngR>

<IngR name= " sun-dried tomatoes " unit= " large " qty= " 4 " >

<IPrp>

softened and chopped

</IPrp>

</IngR>

<IngR name= " chopped fresh oregano or 1/2 teaspoon dried " unit= " tablespoons "

qty= " 2 " ></IngR>

<IngR name= " chopped fresh basil or 1 teaspoon dried " unit= " tablespoons "

qty= " 2 " ></IngR>

<IngR name= " sea salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " freshly ground black pepper " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " 2 1/2-ounce servings of your favorite pasta " qty= " 4 " ></IngR>

<DirS>

<DirT>

Heat a large skillet: Add the stock and all the ingredients except for the

pasta. Cover and cook over medium-low heat for 15 to 20

minutes or until al dente.

</DirT>

<DirT>

Cook the pasta according to the package directions. Drain well and serve with

the vegetable sauce.

</DirT>

<DirT>

Serving size = 1 cup pasta and 1 cup sauce 280 calories 1.9 grams fat 0

milligrams cholesterol 481.2 milligrams sodium

</DirT>

</DirS>

<Srce>

Tracy Pikhart Ritter

</Srce>

<CpyR>

1993 by Dean Ornish

</CpyR>

<Note>

Fresh, seasonal vegetables are sautéed in vegetable stock instead of oil to

release their flavors. Fresh herbs and reconstituted

sun-dried tomatoes add authentic Italian taste to this savory tomato-based pasta

sauce. & #013; & #010; & #013; & #010;Formatted using MC

Tagit by KES 8/3/00.

</Note>

</RcpE></mx2>