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* Exported from MasterCook *
Farmer's Market Rotini (fatfree)
Recipe By : based on a recipe by Robin Robertson
Serving Size : 6 Preparation Time :0:00
Categories : Fatfree
Pasta
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
cup chopped onion
1
cup eggplant -- cut into julienne strips
1
bell pepper -- (red, yellow, or green) seeded and cut into julienne strips
2
cups zucchini -- cut into julienne strips (2-inches long and 1/8-inch
thick)
3
cloves garlic -- minced
1 16 ounce can plum tomatoes --
(Italian style) chopped, liquid reserved
1/2
cup soy milk
salt and freshly ground black pepper
1
pound rotini -- cooked al dente, drained
1/4
cup minced fresh basil -- or 1 tablespoon dried basil
2 tablespoons soy
parmesan -- (vegan)
Begin preparing pasta according to package directions.
Heat a non-stick skillet over medium heat, add the onion, and cook for 5
minutes. Add the eggplant, bell pepper, zucchini, and garlic and cook for
10 minutes, stirring frequently. Add the tomatoes to the pan with their
liquid. Lower the heat to a simmer and continue to cook 5 more minutes.
Slowly stir in the soy milk. Blend well and season with basil, salt and
pepper to taste. Place the cooked pasta in a large serving bowl.
Pour
the sauce over the pasta and mix together thoroughly. Sprinkle with the
soy parmesan. Serve immediately.
Source:
"366 Simply Delicious Dairy-Free Recipes"
S(adapted to fatfree):
"by Susan Voisin"
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Per serving: 344 Calories (kcal); 2g Total Fat; (6% calories from fat); 14g
Protein; 66g Carbohydrate; 0mg Cholesterol; 101mg Sodium
Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : (Oil removed and soy mozzarella removed, soy parmesan added.)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
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