SPRING VEG WITH SHELLS
- Number of Servings: 11
Ingredients
MEDIUM PASTA SHELLS 500RED BELL PEPPER 80CAPSICUM 100TOMATOES 500OIL 60CARROT FINELY CHOPPED 150ONION CHOPPED 150MUSHROOMS SLICED 100ZUCCHINI 100VEG STOCK 200FRESH BASIL SLICED 5SALT 5PEPPER POWDER 3WATER 300
CUT THE RED BELL PEPPERS IN HALF, CUT OUT OF THE CORES & SCRAPE AWAY THE SEEDS. CUT INTO 1/4-INCH STRIPS.
CORE THE TOMATOES & CUT A SMALL "X" IN THE END OPPOSITE THE CORE.
BLANCH THE TOMATOES IN A SMALL SAUCEPAN OF BOILING SALTED WATER JUST UNTIL THE SKINS ARE LOOSENED.
ABOUT 10 SECOND FOR A ROUND TOMATOES, OR UPTO 1 MINUTE FOR TOUGH SKINNED PULP TOMATOES
DRAIN THE TOMATOES IMMEDIATELY & PLACE THEM IN A BOWL OF COLD WATER.
WHEN COOL, DRAIN THE TOMATOES & SLIP OFF THE SKINS.
CUT THE TOMATOES IN HALF & SCRAPE OUT THE SEEDS. CUT THE TOMATOES IN 1/2- INCH CUBES.
PREPARE PASTA ACCORDING TO PACKAGE DIRECTIONS.
WHILE PASTA IS COOKING, HEAT 1 TBSP OF BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT.
ADD THE CARROT & ONION & COOK UNTIL SOFTENED, ABOUT 4 MINUTES. ADD THE TOMATOES & COOK, STIRING OCCASIONALLY, FOR 3 MINUTES.
ADD THE MUSHROOMS,VEG STOCK, BASIL, & RED BELL PEPPERS. STIR WELL.
ADD THE REMAINING BUTTER, INCREASE THE HEAT TO HIGH & COOK, STIRRING CONSTANTLY, UNTIL THE SAUCE IS BOILING & THE BUTTER IS COMPLETED MELTED.
DRAIN PASTA & TRANSFER TO A SERVING BOWL POUR VEGETABLE SAUCE OVER PASTE & TOSS LIGHTLY.
ADD SALT & PEPPER TO TASTE & SERVE IMMEDIATELY.
Number of Servings: 11
Recipe submitted by SparkPeople user WORLDFOOD.
CORE THE TOMATOES & CUT A SMALL "X" IN THE END OPPOSITE THE CORE.
BLANCH THE TOMATOES IN A SMALL SAUCEPAN OF BOILING SALTED WATER JUST UNTIL THE SKINS ARE LOOSENED.
ABOUT 10 SECOND FOR A ROUND TOMATOES, OR UPTO 1 MINUTE FOR TOUGH SKINNED PULP TOMATOES
DRAIN THE TOMATOES IMMEDIATELY & PLACE THEM IN A BOWL OF COLD WATER.
WHEN COOL, DRAIN THE TOMATOES & SLIP OFF THE SKINS.
CUT THE TOMATOES IN HALF & SCRAPE OUT THE SEEDS. CUT THE TOMATOES IN 1/2- INCH CUBES.
PREPARE PASTA ACCORDING TO PACKAGE DIRECTIONS.
WHILE PASTA IS COOKING, HEAT 1 TBSP OF BUTTER IN A LARGE SAUCEPAN OVER MEDIUM HEAT.
ADD THE CARROT & ONION & COOK UNTIL SOFTENED, ABOUT 4 MINUTES. ADD THE TOMATOES & COOK, STIRING OCCASIONALLY, FOR 3 MINUTES.
ADD THE MUSHROOMS,VEG STOCK, BASIL, & RED BELL PEPPERS. STIR WELL.
ADD THE REMAINING BUTTER, INCREASE THE HEAT TO HIGH & COOK, STIRRING CONSTANTLY, UNTIL THE SAUCE IS BOILING & THE BUTTER IS COMPLETED MELTED.
DRAIN PASTA & TRANSFER TO A SERVING BOWL POUR VEGETABLE SAUCE OVER PASTE & TOSS LIGHTLY.
ADD SALT & PEPPER TO TASTE & SERVE IMMEDIATELY.
Number of Servings: 11
Recipe submitted by SparkPeople user WORLDFOOD.
Nutritional Info Amount Per Serving
- Calories: 166.1
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 198.9 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 4.3 g
- Protein: 4.2 g
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