Low Fat Pasta Recipes

Ingredients:

1 each cooked pasta (i like
1 rotini)
1 each chopped vegetables (i.e.
1 mushrooms, bell peppers,
1 broccoli, zucchini/summer
1 squash)
1 each spinach
1 each onions
1 each garlic
1 each veggie broth
1 can diced tomatoes and broth

Instructions:

In large non-stick skillet, saute onions & mushrooms & garlic. After a
while, add spinach if frozen. Wait until spinach thaws, then add your
other veggies. You may want to add some veggie broth. Before they're quite
done, add 1 can (more if you like tomatoes, or if you're feeding lots (3 or
more) people) of diced tomatoes with their sauce. Stir until tomatoes start
to warm up, then add the cooked pasta. Stir all together. Spice as
desired. (Basil, oregano, and dill is good.) Don't forget freshly ground
pepper.

This is quick, although it does use two pans. It really impressed my
roommate the first time I made it. I like it because I can use lots of
veggies, and it isn't terribly tomatoey. It's so much lighter than pouring
regular tomato sauce on your pasta.

Source: I must confess, I adapted this recipe from my aunt, who used olive
*il and barely any veggies. That's why I call it Pasta Susanna instead of
Pasta Donna. :)

Posted by Susan Lehman <lehman@physics.unc.edu> to the Fatfree Digest
[Volume 17 Issue 5] Apr. 6, 1995. Susan "Susanna SusannaDanna" Lehman

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com and Mark Alexander, Mark@alexr.demon.co.uk.

1.80á

Servings: 1