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Nutrition
Facts:
(per serving) |
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Calories: 300
Fat: 11g
Cholesterol: 0mg
Sodium: 410mg
Carbohydrate: 36g
Protein: 15g
Soy Protein: 6g
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This recipe is: |
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Low
Cholesterol
Vegetarian |
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Recipes - Main
Dish
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Tomato
Garlic Pasta
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| Serves: 6 |
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| This
is a great summer item and can be served both
hot and cold. You can cook the soybeans ahead
of time or buy the canned version. |
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| Measures
Translation Table |
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| Ingredients: |
3 T.
olive oil
1 large onion, medium dice
4 cloves minced garlic
1 package Lean
Links™, thinly sliced
1 T. Italian seasoning
2 - 15oz. cans of diced tomatoes
1 1/2 cups yellow soybeans (canned)
3 cups cooked pasta, penne or rotelle |
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| Instructions: |
- Preheat oven to 350°.
- Heat olive oil in large, nonstick skillet
over medium-high heat.
- Add the zucchini, mushrooms, carrots,
onion and garlic. Cook, stirring occasionally,
until vegetables are tender but not browned,
about 5 minutes.
- Meanwhile, combine tomato paste, water,
chili powder, hot pepper sauce, cumin
and pepper in a small bowl; add the mixture
to the skillet.
- Gently stir in the tofu cubes and plum
tomatoes. Reduce heat to low; cover and
heat through, about 5 minutes.
- To serve, spoon about 1/2 cup of mixture
into each of the taco shells.
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