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MealMaster - Ansicht
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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | Stock, Vegetable;* |
| 1 | Pepper, red; seeded and coarsely chopped |
| 1 | Pepper, green; seeded and coarsely chopped |
| 1 | Pepper, yellow; seeded and coarsely chopped |
| 2 klein | Zucchini; cut into 1/2 inch slices |
| 1/2 mittel | Onions, red; chopped |
| 10 Milliliter | Garlic minced |
| 14 x ca. 30 g | Tomatoes, whole; peeled in sauce |
| 4 gross | Tomatoes, sun-dried; softend & chopped |
| 2 Esslöffel | Fresh oregano; chopped or 1/2 tsp dried |
| 2 Esslöffel | Fresh basil; chopped or 1/2 tsp dried |
| 1/2 Teelöffel | Salt, sea; |
| 1/2 Teelöffel | Pepper, black; freshly grnd |
| 6 1/2 x ca. 30 g | Servings of your favorite pasta |
| 280 | *cals |
| 1 7/8 | *gm fat |
| 481 1/4 | *mg sodium |
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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
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