Guest guest Posted February 29, 2000 Report Share Posted February 29, 2000 * Exported from MasterCook * Mediterranean Spinach Pasta Recipe By :The Natural Estrogen Diet - Dr. Lana Liew Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 14 ounces firm tofu -- drained and cut into 3/4-inch cubes 1 small onion -- coarsely chopped 1 red bell pepper -- trimmed and seeded, cut into 1-inch squares 2 medium zucchini -- sliced 1/4 " thick 1 14 1/2 oz can no-salt-added cut tomatoes -- undrained 8 black olives or green Spanish olives 1 9 oz package fresh spinach pasta Heat oil in a wide, non-stick skillet over medium-high heat. Saute tofu until lightly browned; remove from pan and set aside. Add onion, bell pepper, and zucchini to pan; saute 3 minutes. Return tofu to pan; add tomatoes and olives. Cover and simmer until vegetables are barely tender, 5 to 7 minutes. Keep warm. Meanwhile cook spinach pasta following package directions; drain and place in a serving bowl. Add sauce and toss. Serve warm. - - - - - - - - - - - - - - - - - - - Per serving: 323 Calories (kcal); 9g Total Fat; (25% calories from fat); 17g Protein; 46g Carbohydrate; 47mg Cholesterol; 30mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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