2 tb Stock, Vegetable;*
1 ea Pepper, red; seeded and
-coarsely chopped 1 ea Pepper, green; seeded and
-coarsely chopped 1 ea 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 ea 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