Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Stock, Vegetable;* -sauce
1 ea Pepper, red; seeded and 4 lg Tomatoes, sun-dried; softend
-coarsely chopped - chopped
1 ea Pepper, green; seeded and 2 tb Fresh oregano; chopped or
-coarsely chopped -1/2 tsp dried
1 ea Pepper, yellow; seeded and 2 tb Fresh basil; chopped or
-coarsely chopped -1/2 tsp dried
2 sm Zucchini; cut into 1/2 inch 1/2 ts Salt, sea;
-slices 1/2 ts Pepper, black; freshly grnd
1/2 md Onions, red; chopped 4 ea 2 1/2 oz servings of your
1 cl Garlic; minced -favorite pasta
14 oz Tomatoes, whole; peeled in

----------------PER SERVNG=1C PASTA1C SAUCE---------------------
280 x *cals 481 1/4 x *mg sodium
1 7/8 x *gm fat

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. Makes 4
servings. One serving is equal to 1 cup pasta and 1 cup sauce.

*I used the water from soaking the sun-dried tomatoes instead of the
vegetable broth. We really enjoyed this, it's DELICIOUS!

From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE

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