Italian-Style Vegetables with Pasta
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
stock
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
chopped |
|
| 2 | small |
zucchini
sliced |
|
| ½ | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 14 | ounces |
tomatoes
chopped |
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
stock
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
green bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
chopped |
|
| 2 | small |
zucchini
sliced |
|
| 0.5 | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 404.6 | ml/g |
tomatoes
chopped |
|
| 2.5 | ml |
black pepper
|
|
Directions
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.
