Title: Italian-Style Vegetables with Pasta (Lf)
Categories: Low-fat, Vegetarian, Pasta
Yield: 4 Servings

2 tb Stock, Vegetable;*
1 Pepper, red; seeded and
-coarsely chopped
1 Pepper, green; seeded and
-coarsely chopped
1 Pepper, yellow; seeded and
-coarsely chopped
2 sm Zucchini; cut into 1/2 inch
-slices
1/2 md Onions, red; chopped
1 cl Garlic; minced
14 oz Tomatoes, whole; peeled in
-sauce
4 lg Tomatoes, sun-dried; softend
-& chopped
2 tb Fresh oregano; chopped or
-1/2 tsp dried
2 tb Fresh basil; chopped or
-1/2 tsp dried
1/2 ts Salt, sea;
1/2 ts Pepper, black; freshly grnd
4 2 1/2 oz servings of your
-favorite pasta

------------------------PER SERVNG=1C PASTA&1C SAUCE------------------------
280 x *cals
1 7/8 x *gm fat
481 1/4 x *mg sodium

Heat a large skillet. Add the stock and all the ingredients except 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. Makes 4 servings. One serving is equal
to 1 cup pasta and 1 cup sauce.

*I used the water from soaking the sun-dried tomatoes instead of the
vegetable broth. We really enjoyed this, it's DELICIOUS!

From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini