PASTA: Spaghetti Western

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* Exported from MasterCook *

 

Spaghetti Western

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 25

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces whole-grain spaghetti

(spelt or quinoa or whole wheat)

3 ounces sun-dried tomatoes

(not oil-packed variety)

2 large garlic clove -- minced

4 ounces tofu

cut into 1/4-inch-wide strips

1 ripe peeled avocado -- pitted and cubed

4 ounces mozzarella -- (optional)

cut into 1/4-inch-wide strips

OR 2 ounces goat cheese

1/2 cup roasted red bell pepper -- diced

1/4 cup chopped fresh parsley

1 tablespoon olive oil -- up to 2

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt

 

Makes 4 servings

 

In a large saucepan, bring 3 quarts of water to a boil over medium high

heat. Place the spaghetti in the boiling water, stir, and return to a

boil. Cook until al dente, stirring occasionally, for 5 to 8 minutes

(depending on the variety). Drain in a colander.

 

Meanwhile, in a medium saucepan, bring 1 quart of water to a boil. Place

the sun-dried tomatoes in the boiling water and cook for 2 minutes. Drain

the tomatoes in a colander and coarsely chop.

 

Transfer the pasta to a large serving bowl. Add the sun-dried tomatoes and

remaining ingredients and toss together. Let the pasta stand for a few

minutes to allow the flavors to meld.

 

Per Serving: 337 Calories; 15g Protein; 10g Fat; 43g Carbohydrates; 0

Cholesterol; 180mg Sodium; 6g Fiber.

 

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