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Dorothy's Mostaccioli Vegetarian Pasta with Walnuts















Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


The sauce
3 each onions
yellow, chopped
2 each shallots
3 each garlic cloves
½ cup vegetable oil
3 tablespoons vegetable oil
pepper sherry
1 x walnuts
coarsely chopped
2 teaspoons oregano
cup basil
sliced in fine ribbons, save the top centers (florets) of the basil for garnish
28 ounces tomatoes
1 cup wine
½ each sweet red bell peppers
red, julienne cut
3 each zucchini
baby size, julienne cut
1 x red pepper flakes
red crushed flakes
1 x salt
The pasta
3 cups mostaccioli
The topping
1 x cheese
mozzarella, shredded
1 x basil
for garnish


Cook the pasta according to package directions.

In a large skillet or sauce pan: Heat the Olive Oil and the Sherry Pepper Oil.

Add and Sauté the Oregano, Onions and Shallots until almost translucent before adding the garlic and walnuts.

Add the walnuts and garlic.

Saute, without letting the garlic brown.

Add the crushed Tomatoes and Burgundy wine and Basil.

Cook slowly over a low heat, uncovered.

In a microwave oven: Cover and cook the julienned Red Pepper for 1 minute.

Set aside.

Cover and cook the julienned Zucchini for 2 to 3 minutes.

Set aside.

The Red Peppers and Zucchini will maintain their pretty coloring by cooking "al dente" in the microwave.

When the tomato sauce has been reduced and is the consistency desired, add the Red Peppers and Zucchini.

Heat the Broiler.

Drain the cooked pasta.

(Because water can cling to the insides of these little "macaroni pipes", I give the pasta a few spins in my Lettuce Spinner.) Add the pasta to the tomato sauce and toss.

Taste the sauce, adding salt and Crushed Red Pepper Flakes as desired.

Transfer the Pasta and Sauce to a oven proof serving dish.

Liberally, sprinkle shredded Mozzarella Cheese on top of the Pasta mixture.

Place under the broiler until the cheese melts.

Remove from the oven and garnish with the Basil florets and leaves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 451g (15.9 oz)
Amount per Serving
Calories 43279% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 22%
Sugars g
Protein 10g
Vitamin A 34% Vitamin C 160%
Calcium 8% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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