Jan I have a question about this recipe, it says after adding all veggies
to
bring it to a boil. How do you bring to boil without any extra liquid?
Am
I missing something, was there some chicken broth? V
-----Original Message-----
From: blindweightwatcher-bounce@xxxxxxxxxxxxx
[mailto:blindweightwatcher-bounce@xxxxxxxxxxxxx] On Behalf Of Jan Bailey
Sent: Tuesday, May 12, 2009 2:59 AM
To: blindweightwatcher@xxxxxxxxxxxxx
Subject: [blindweightwatcher] Pasta with Fresh Vegetables
Pasta with Fresh Vegetables
Healthy Cooking June/July 2009 issue Page:55
SERVINGS: 6 CATEGORY: Lower Fat METHOD: TIME: Prep: 15 min. Cook: 20 min.
Ingredients:
8 ounces uncooked penne pasta
1 cup sliced fresh carrots
1 tablespoon olive oil
1/2 teaspoon minced garlic
1 cup fresh broccoli florets
1 cup sliced yellow summer squash
1 cup chopped green pepper
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups chopped fresh plum tomatoes
5 teaspoons grated Parmesan cheese
Directions: Cook pasta according to package directions; drain. Meanwhile,
in
a large nonstick skillet, saute the carrots in oil until crisp-tender. Add
the garlic; cook for 1-2 minutes or until garlic is tender. Stir in the
tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil.
Reduce
heat; simmer, uncovered, for 10 minutes or until vegetables are tender.
Stir
in pasta; sprinkle with cheese. Yield: 6 servings.
Nutrition Facts One serving:1-1/4 cups Calories: 205,Fat:4 g,Saturated
Fat:1
g,Cholesterol:1 mg,Sodium:244 mg,Carbohydrate:
37 g,Fiber:4 g,Protein:7 g
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