Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
Nutrition facts
Servings
180 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 31g
- Protein: 14g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 20%
0%
Iron 20%
0%
Calcium 10%
Recipe Source:
Iowa Soybean Promotion Board.