Servings and Ingredients
|1 c.||chopped onion|
|2 clove(s)||garlic, minced|
|2 c.||zucchini, sliced in thin rounds & the rounds cut in quarters|
|8 oz.||mushrooms, thinly sliced|
|1||(28 oz) can undrained tomatoes, pureed in blender with liquid|
|1 ¾ c.||water|
|½ c.||dry textured soy protein|
|1 tbsp.||Italian herb seasoning|
|¼ tsp.||red pepper flakes|
|¼ tsp.||fennel seed, crushed, optional|
|2 c.||small macaroni or shell pasta|
- Saute onion, garlic, zucchini and mushrooms in nonstick skillet until barely tender. Add enough water to prevent sticking.
- Add tomatoes, water, textured soy protein, Italian herbs, red pepper flakes, fennel seed and pasta.
- Bring to a boil, then reduce heat to medium low and cover.
- Simmer about 10 minutes, until pasta is tender and liquid has been absorbed.
180 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 31g
- Protein: 14g
Vitamin A 4%
Vitamin C 20%
Iowa Soybean Promotion Board.