VEGAN--Thai Chile Pasta

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* Exported from MasterCook *

 

Thai Chile Pasta

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 ounces fusilli or corkscrew pasta

1 3 oz package Frieda's Dried Red Tomatoes -- rehydrated according to

package directions, chopped

1 can tomato sauce -- (8 oz.)

1 Frieda's Thai chiles -- (1 to 2) seeded & chopped

2 tablespoons vegetable oil

1 cup red, green, or yellow bell pepper -- slivered

1 cup zucchini or yellow squash -- slivered

1/2 cup red onion -- thinly sliced

1 clove garlic -- minced

1 tablespoon fresh cilantro -- chopped

1/4 teaspoon pepper

 

Cook pasta according to package directions. Meanwhile, in a food processor or

blender, process half of the chopped dried tomatoes with tomato sauce and Thai

chile until smooth.

 

In a medium skillet, heat oil. Saute bell pepper with zucchini, onion, and

garlic for 3 minutes or until vegetables are crisp-tender. Add tomato mixture,

remaining chopped dried tomatoes, cilantro, and pepper; heat through.

 

Drain pasta; toss with tomato mixture.

 

Source:

" http://www.friedas.com "

 

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Per Serving (excluding unknown items): 175 Calories; 14g Fat (67.4% calories

from fat); 2g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

743mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 2 1/2 Fat.

 

 

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