Title: Hearty Meatless Pasta And Vegetables
Categories: Veg10
Yield: 4 servings

1 1/4 c Textured soy protein {ground
--beef type}
2 ts Vegetable oil
2 md Carrots; peeled
; thinly sliced
1 md Onion; diced
1 sm Green bell pepper; diced
2 Cloves garlic; crushed
1 28 oz. can crushed tomatoes
1 ts Sugar
1/4 ts Coarsely ground black pepper
Salt
1 16 oz. pkg. corkscrew or
-rotelle pasta
Grated Parmesan cheese;
-optional

1. Rehydrate textured soy protein: In 2-quart saucepan, heat 1 1/4 cups
water to boiling over high heat. Remove saucepan from heat; stir in
textured soy protein; set aside.

2. In nonstick 12-inch skillet, heat vegetable oil over medium heat until
hot. Add carrots, onion, green bell pepper, garlic, and 2 tablespoons
water; cook, stirring frequently, until vegetables are tender and golden,
about 15 minutes.

3. Stir in rehydrated textured soy protein, tomatoes, sugar, black pepper,
1/2 teaspoon salt, and 1/2 cup water; heat to boiling over high heat.
Reduce heat to low; simmer, covered, 20 minutes.

4. Meanwhile, in large saucepot, prepare pasta in boiling salted water as
label directs.

5. Drain pasta; return to saucepot. Add sauce; toss to mix well. Serve with
Parmesan if you like.

Per serving: 65 Calories (kcal); 2g Total Fat; (31% calories from fat); 1g
Protein; 11g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates

Recipe by: Good Housekeeping® Best One-Dish Meals

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