Pasta with Italian Vegetables

Preparation

1. Step 1

   In a Dutch oven, stir together the tomatoes with liquid, zucchini, eggplant, mushrooms, bell pepper, oregano, sugar, and 1/4 teaspoon salt. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 25 minutes, or until the vegetables are tender. Remove from the heat.

   Step 2

   Meanwhile, prepare the pasta using the package directions, omitting the salt and oil. Drain well in a colander.

   Step 3

   Spoon the pasta onto plates. Stir the remaining 1/4 teaspoon salt into the tomato mixture. Spoon over the pasta. Drizzle with the oil.

2. Italian Vegetable Stew

   Step 4

   Omit the pasta and oil. Reduce the salt to 1/4 teaspoon total. After the vegetables are cooked and the salt is added, top each portion with 1/4 cup shredded fat-free mozzarella cheese (4 ounces total).(serves 4, 1 1/2 cups per serving)

3. Italian Vegetable Stew with Pasta

   Step 5

   Replace the zucchini with one 16-ounce can no-salt- added green beans, drained. Omit the oil. Prepare the pasta as directed. Drain well in a colander. Pour into a 12 x 8 x 2-inch broiler proof baking dish. Spoon the cooked vegetable mixture over the pasta, and top with 6 ounces shredded low-fat mozzarella cheese. In a preheated broiler, broil at least 5 inches from the heat for 2 to 3 minutes, or until the mozzarella is bubbly and beginning to lightly brown.(serves 4, 1 1/2 cups per serving)

4. Italian Vegetables

   Step 6

   Omit the pasta and increase the oil to 2 tablespoons. After cooking the vegetables, remove from the heat. Stir in the oil and 1/4 teaspoon salt.(serves 12, 1/2 cup per serving)

5. nutrition information

   Step 7

   (Per Serving)

   Step 8

   Calories: 266

   Step 9

   Total Fat: 5.0g

   Step 10

   Saturated: 0.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 1.5g

   Step 13

   Monounsaturated: 2.5g

   Step 14

   Cholesterol: 0mg

   Step 15

   Sodium: 407mg

   Step 16

   Carbohydrates: 49g

   Step 17

   Fiber: 10g

   Step 18

   Sugars: 13g

   Step 19

   Protein: 12g

   Step 20

   Dietary Exchanges

   Step 21

   2 Starch

   Step 22

   3 Vegetable

   Step 23

   1/2 Fat

6. Italian Vegetable Stew

   Step 24

   (Per Serving)

   Step 25

   Calories: 134

   Step 26

   Total Fat: 0.5g

   Step 27

   Saturated: 0.0g

   Step 28

   Trans: 0.0g

   Step 29

   Polyunsaturated: 0.0g

   Step 30

   Monounsaturated: 0.0g

   Step 31

   Cholesterol: 5mg

   Step 32

   Sodium: 448mg

   Step 33

   Carbohydrates: 21g

   Step 34

   Fiber: 8g

   Step 35

   Sugars: 12g

   Step 36

   Protein: 14g

   Step 37

   Dietary Exchanges

   Step 38

   4 Vegetable

   Step 39

   1 1/2 Very Lean Meat

7. Italian Vegetable Stew with Pasta

   Step 40

   (Per Serving)

   Step 41

   Calories: 218

   Step 42

   Total Fat: 3.5g

   Step 43

   Saturated: 1.0g

   Step 44

   Trans: 0.0g

   Step 45

   Polyunsaturated: 0.5g

   Step 46

   Monounsaturated: 0.5g

   Step 47

   Cholesterol: 10mg

   Step 48

   Sodium: 468mg

   Step 49

   Carbohydrates: 35g

   Step 50

   Fiber: 8g

   Step 51

   Sugars: 9g

   Step 52

   Protein: 15g

   Step 53

   Dietary Exchanges

   Step 54

   1 1/2 Starch

   Step 55

   3 Vegetable

   Step 56

   1/2 Fat

8. Italian Vegetables

   Step 57

   (Per Serving)

   Step 58

   Calories: 51

   Step 59

   Total Fat: 2.5g

   Step 60

   Saturated: 0.5g

   Step 61

   Trans: 0.0g

   Step 62

   Polyunsaturated: 0.5g

   Step 63

   Monounsaturated: 1.5g

   Step 64

   Cholesterol: 0mg

   Step 65

   Sodium: 128mg

   Step 66

   Carbohydrates: 7g

   Step 67

   Fiber: 2g

   Step 68

   Sugars: 4g

   Step 69

   Protein: 2g

   Step 70

   Dietary Exchanges

   Step 71

   1 Vegetable

   Step 72

   1/2 Fat