Pasta with vegetables

* Exported from MasterCook *

Pasta with vegetables

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Low-Fat
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounce Pasta, non-egg -- your choice
(I like Rotelle for this)
1 each Yellow onion -- largeish
1 each Green Bell pepper
6 each Mushrooms -- medium
1 each Zuccini squash
1 can Hunt's "Light" fat-free
Spaghetti Sauce (26.75 oz)
1 each Weight Watcher's brand
Fat-free "Grated Parmesan
Italian Topping"

Start a pot of water on high for the pasta, and put a large non-stick skillet
on medium high heat (no added lubrication.) When the water boils, dump the
pasta in and look at the clock.

Meanwhile, wash and cut up the veggies in the sequence given, dumping each
into the skillet and stiring before going on to the next. The key to this
recipe is to cut the vegetables into large enough chunks, and not to overcook
them. Cut onion into quarters, then slice about 3/4 inch thick.
Likewise for the pepper, removing stem, seeds, and soft parts. Cut mushrooms in
half, or quarters if larger. Cut the zuke in half lengthwise, then slice 1/2
inch thick.

When the pasta has boiled for 10 to 12 minutes, take it off and drain it.
Check that the vegies are not still raw, then pour the can of sauce in with
them. Divide the pasta onto serving plates while the sauce is heating.
Stir the sauce, and when it's hot through, spoon over the pasta. Top generously
to taste with the phony parmesan.

Makes 2 large or 3 smaller servings. Elapsed time under 20 minutes. Zero
grams fat.

David Harmon, fidonet Cooking echo.

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