Farmer's Market Rotini

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* Exported from MasterCook *

 

Farmer's Market Rotini

 

Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 cup chopped onion

1 cup eggplant -- cut into julienne strips

1 red OR yellow bell pepper -- seeded and cut into

julienne strips

2 cups zucchini -- cut into julienne strips (2-inches long and

1/8-inch thick)

2 cloves garlic -- minced

1 16 oz can Italian-style plum tomatoes -- chopped, liquid reserved

1/2 cup soy milk

salt and freshly ground black pepper

1 pound rotini -- cooked al dente, drained

1/4 cup minced fresh basil or 1 tablespoon dried

basil

1/2 cup grated soy mozzarella

 

Heat the oil in a large skillet over medium heat, add the onion, and cook for 5

minutes. Add the eggplant, bell pepper, zucchini, and garlic and cook for 10

minutes, stirring occasionally. Add the tomatoes to the pan with their liquid.

Lower the heat to a simmer and continue to cook 5 more minutes. Slowly stir in

the soy milk. Blend well and season with salt and pepper to taste. Place the

cooked pasta in a large serving bowl. Pour the sauce over the pasta. Sprinkle

with the basil and soy mozzarella. Serve immediately.

 

 

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Per serving: 522 Calories (kcal); 9g Total Fat; (16% calories from fat); 17g

Protein; 92g Carbohydrate; 0mg Cholesterol; 16mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0