One Pot Pasta

• 1 c Chopped onion
• 2 Cloves garlic; minced
• 2 c Zucchini
• Sliced in thin rounds
• 1 Round cut in quarters
• 8 oz Mushrooms; thinly sliced
• (optional)
• 28 oz Undrained canned tomatoes; pur‚ed in blender
• 1 3/4 c Water
• 1/2 c Dry TSP
• 1 tb Italian herb seasoning
• 1/4 ts Red pepper flakes
• 1/2 ts Fennel seed; crushed
• 2 c Small macaroni or shell pasta

Instructions

1. 1

   There's no need to pre-cook the pasta in this easy recipe!

2. 2

   Saute the onion, garlic, zucchini and mushrooms in a nonstick skillet until they are barely tender. (Add enough water to prevent sticking.) Add the tomatoes, water, TSP, Italian herbs, red pepper flakes, fennel seed and pasta.

3. 3

   Bring to a boil, then reduce heat to medium low and cover.

4. 4

   Simmer for about 10 minutes, until pasta is tender and the liquid has been absorbed.

5. 5

   Yield: 8 servings Serving size: 1 cup Per serving: 159 calories, 1 g total fat (0.1 g sat fat), 10 g pro, 30 g carb, 3.1 g fiber, 169 mg sodium, 0 mg cholesterol.

6. 6

   Exchanges: 1-1/2 starch, 1 vegetable, 1/2 very lean meat 3/99