One Pot Pasta
There's no need to pre-cook the pasta in this easy recipe!
1 cup chopped onion
2 cloves garlic, minced
2 cups zucchini, sliced in thin rounds, rounds cut in quarters
8 oz mushrooms, thinly sliced (optional)
1 can (28 oz) undrained tomatoes, puréed in blender
1-3/4 cups water
1/2 cup dry TSP
1 Tbs Italian herb seasoning
1/4 tsp red pepper flakes
1/2 tsp fennel seed, crushed
2 cups small macaroni or shell pasta
Saute the onion, garlic, zucchini and mushrooms in a nonstick skillet until they are barely tender. (Add enough water to prevent sticking.)
Add the tomatoes, water, TSP, Italian herbs, red pepper flakes, fennel seed and pasta. Bring to a boil, then reduce heat to medium low and cover. Simmer for about 10 minutes, until pasta is tender and the liquid has been absorbed.
Yield: 8 servings Serving size: 1 cup
Per serving: 159 calories, 1 g total fat (0.1 g sat fat), 10 g pro, 30 g carb, 3.1 g fiber, 169 mg sodium, 0 mg cholesterol
Exchanges: 1-1/2 starch, 1 vegetable, 1/2 very lean meat